David Prince
Hands-On Time
35 Mins
Total Time
1 Hour 15 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

Heat grill to medium. Cook the rice according to the package directions.

Step 3

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.

Step 4

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.

Chef's Notes


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