Spicy chicken skewers with green papaya salad

These sweet & spicy Asian flavoured chicken skewers are so easy to make. An overnight marinade ensures the flavours penetrate more deeply but you could shorten this if you are in a hurry. A zingy green papaya salad is the perfect salad to accompany this dish.

I put this recipe together to pair with Essay Wines Chenin Blanc and it’s the perfect partner & they have kindly let me share it here too.

Recipe Serves 4

Ingredients

700 gms deboned and skin off chicken thigh meat
2 Tbs oyster sauce
1 Tbsp honey
2 tsp Dijon
1 Tbs hot sauce such as sriracha
2 cloves garlic minced
2 tsp grated ginger
1 Tbsp soy sauce
2 Tbs neutral oil to fry
Wooden sticks to skewer

Instructions

Make in advance. Add all the ingredients except the oil to a Ziploc bag and mix with the chicken meat to thoroughly coat. Leave to marinate overnight.
When you are ready to serve and the salad is made, remove the chicken from the fridge (advisable to do this an hour or 2 in advance to bring the meat to room temperature). Cut the thighs into thirds and thread the meat onto the skewers. Make 6 – 12 depending on how long the skewers are. Heat a non-stick griddle pan or skillet and brush the skewers with oil. Fry on all sides until golden and cooked through.

Author: Sam Linsell

Ingredients

green 2 Tbs palm sugar finely grated or muscovado sugar
2 garlic cloves minced
2 Tbs plus fish sauce
2 1/2 Tbsp freshly squeezed lime juice
15 thin green beans
1/2 a medium / large green papaya seeds removed, and shredded (about 3 heaped cups)
15 small cherry tomatoes halved
1/2 cup chopped fresh cilantro coriander
4 spring onions very thinly sliced
1/2 fresh red Thai chile or another chilli finely sliced (leave seeds in if you like it extra spicy)
2 Tbs coarsely chopped roasted and salted peanuts

Instructions

To make the salad heat a small pot of water and to boiling and blanch the green beans for 3 minutes and then refresh under cold water or drop them into an ice bath to suspend the cooking process. When Cool roughly chop into about 3cm pieces.
In a small bowl, mix the sugar, garlic, fish sauce and lime and stir until dissolved. Keep aside.
Shred the de-seeded green papaya into julienne and add to a bowl (you want about 3 to 3 ½ heaped cups to). Add the green beans, chopped spring onions, chopped cilantro/coriander, chopped chilli and cherry tomatoes. Toss to combine.
When you are ready to serve, pour over the dressing and toss to thoroughly coat. Sprinkle over the chopped peanuts.

Author: Sam Linsell