Thai chicken skewers with rice and salad

Name: thai chicken skewers with rice and salad
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Thai
Ingredients: 100 g haricots verts bag of 300 g, frozen; stem lemongrass; 1 el red curry paste bag of 70 g; 125 g chicken breast in small blocks; 1 el lemon pressed; el soy sauce bottle of 150 ml; 2 el sunflower oil; 1 bunch radish; 1 Red onion in very thin rings; 75 g multigrain rice pack 275 g; 1 el Sesame seed

A nice thai recipe. The main course contains the following ingredients: poultry, haricots verts (bag 300 g, frozen), lemongrass, red curry paste (bag 70 g), chicken fillet (in small blocks), lemon (pressed), soy sauce (bottle 150 ml), sunflower oil, radish, red onion (in very thin rings), multigrain rice (pack 275 g) and sesame seed.

Ingredients

Kitchen Stuff

metal skewer
grill pan

Directions

Cut the stalk of the haricots verts and boil for 4 minutes, rinse under cold water and keep covered in the refrigerator. Remove the outer leaf of the lemongrass and cut the stems finely, mix with the curry paste. Put the chicken through and baste the pieces on 3 skewers. Keep covered in the refrigerator.
Mix the lemon juice with the soy sauce and the oil into a dressing. Halve the radishes and mix them with the haricots verts, onion and dressing. Boil the rice according to the instructions on the package. Grill the skewers 8 minutes in a hot grill pan. Roast the sesame seeds in a pan with non-stick coating in 2 min. Golden brown. Finally, sprinkle the sezam seeds over the chicken, the rice and the salad.