Red Curry Chicken Skewers
This just might be the quickest cooking method for boneless, skinless chicken breasts yet: When cut into 1-inch pieces, threaded onto a skewer, and grilled, the meat requires just four or five minutes over the heat! To make the most of the time that frees up, we’ve paired these chicken skewers, marinated in Thai red curry paste and coconut milk, with a side of sautéed snap peas and scallions. Serve the vegetables and chicken over white or brown rice, squeeze a bit of lime juice over the plate, and you’re done.
Get the recipe: Red Curry Chicken Skewers