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Main ingredients | Sriracha sauce, Boneless chicken leg, Pineapple, Garlic paste, Dark soy sauce, Lemon juice, Red chilli flakes, Corn flour, Chicken stock |
Cuisine | Oriental |
Course | Main course chicken |
Prep time | 20-25 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 2 tablespoons Sriracha sauce
- 500 grams boneless chicken leg, cut into 2 inch pieces
- 200 grams pineapple, cut into 1 inch pieces
- 1 tablespoon garlic paste
- Salt to taste
- ¼ teaspoon dark soy sauce
- 1 teaspoon lemon juice
- 1 tablespoon oil
- Iceberg lettuce leaves as required
- Micro greens for garnish
- Sauce
- 1 tablespoon finely chopped garlic
- ¼ teaspoon red chilli flakes
- Salt to taste
- 2 tablespoons Siracha sauce
- ¼ teaspoon dark soy sauce
- 1½ tablespoons corn flour
- 1¼ cups chicken stock
Method
- Take chicken in a large bowl, add pineapple, garlic paste, Siracha sauce, salt, dark soy sauce and lemon juice and mix well. Set aside to marinate for 10-15 minutes.
- To make the sauce, mix together garlic, red chilli flakes, salt, Siracha sauce, dark soy sauce, corn flour and chicken stock in a bowl.
- Thread the chicken and pineapple pieces alternatively on to skewers.
- Heat oil in a non-stick grill pan. Place the skewers and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Continue to cook, flipping in between, till done.
- To make the sauce, heat a non-stick pan. Add the chicken stock mixture and mix well. Cook, stirring, for 4-5 minutes or till the mixture thickens.
- Arrange a layer of lettuce on a serving plate. Place the skewers on it and drizzle some of the prepared sauce over them. Garnish with micro greens and serve hot with the remaining sauce.
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