Get ahead by cutting the boneless, skinless chicken breasts and trimming the snap peas in the morning. When you’re home for the evening, marinate the chicken in the fridge for an hour or so, soak the skewers in water, and you’re ready to whip up this wholesome, filling meal. Adventurous younger eaters might delight over the curry-flavored chicken bites, but we kept the spice to a minimum to not overwhelm kids at the table. Put a bottle of hot sauce on the table (or add some kick to half of the skewers before grilling), if you’re after a little more heat.
3/4 cup coconut milk
1 to 2 tablespoons Thai red curry paste
kosher salt and black pepper
4 6-ounce boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice
1 tablespoon canola oil
1/2 pound snap peas, trimmed
4 scallions, sliced
lime wedges, for serving
Calories from fat 91
Sat fat 3g
How to Make It
In a medium bowl, whisk together the coconut milk, curry paste, and ¾ teaspoon salt. Add the chicken and refrigerate for 1 hour. Soak 8 wooden skewers in water.
Heat grill to medium. Cook the rice according to the package directions.
Heat the oil in a large skillet over medium-high heat. Add the snap peas, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Cooking, tossing, until the vegetables are tender, 3 to 5 minutes.
Thread the chicken onto the skewers and grill, turning occasionally, until cooked through, 4 to 5 minutes. Serve with the vegetables, rice, and lime wedges.
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