Asian-Inspired Chicken Skewers with Radish and Carrot Salad

It’s time to take the cooking outside again and here at the Fyshwick Fresh Food Markets we couldn’t be happier!

To kick off BBQ season, we share with you these delicious Asian inspired chicken skewers with a radish and carrot salad. 

Recipe by Donna Hay and re-created by GH Nutrition
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

1/2 cup oyster sauce
1.5 tsp Chinese five spice
3.5cm fresh ginger, peeled and grated
8 x 100g chicken thigh fillets, cut into 2cm pieces
4 green onions, cut into lengths
Vegetable oil for brushing
1 cup coriander leaves
2 carrots, peeled and thinly sliced using a julienne peeler
200g radishes, thinly sliced using a mandolin
2 tbsp rice wine vinegar
Steamed rice, to serve

To make
Place the oyster sauce, five-spice and ginger in a bowl and mix to combine. Add the chicken and set aside for 10 minutes to marinate. Thread the chicken and green onion onto skewers. 
Preheat a char-grill pan or barbecue over medium heat. Brush the skewers with oil and cook for 2–3 minutes each side or until cooked through. Place the coriander, carrot and radish in a bowl, drizzle with the vinegar and toss to combine.
Serve the skewers with the salad and rice. 

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