Spicy Chicken Skewers with Green Papaya Salad Recipe
Spicy & sweet Asian flavoured chicken skewers
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Ingredients
For the Chicken Skewers
- 700 grams boneless skinless chicken thighs
- 2 Tbsp oyster sauce
- 1 Tbsp honey
- 2 tsp Dijon mustard
- 1 Tbsp hot sauce such as sriracha
- 2 cloves garlic minced
- 2 tsp grated ginger
- 1 Tbsp soy sauce
- 2 Tbsp neutral oil for frying
- Wooden skewers soaked in water for 30 minutes
For the Green Papaya Salad
- 2 Tbsp finely grated palm sugar or muscovado sugar
- 2 garlic cloves minced
- 2 Tbsp fish sauce
- 2½ Tbsp freshly squeezed lime juice
- 15 thin green beans
- ½ medium-large green papaya seeds removed and shredded (about 3 heaped cups)
- 15 small cherry tomatoes halved
- ½ cup chopped fresh coriander cilantro
- 4 spring onions thinly sliced
- ½ fresh red Thai chilli finely sliced (keep the seeds for extra heat)
- 2 Tbsp chopped roasted salted peanuts
Instructions
To Make the Chicken Skewers
- Combine the oyster sauce, honey, Dijon mustard, hot sauce, garlic, ginger, and soy sauce in a bowl or resealable bag. Add the chicken and mix well to coat. Marinate overnight in the fridge, or for at least 2 hours.
- Remove the chicken from the fridge 1–2 hours before cooking to bring it to room temperature. Cut the thighs into thirds and thread onto the skewers.
- Heat a non-stick griddle pan or skillet over medium-high heat and brush lightly with oil.
- Cook the skewers for about 3–4 minutes per side, turning until golden and cooked through.
To Make the Green Papaya Salad
- Bring a small pot of water to a boil. Blanch the green beans for 3 minutes, then refresh in ice water. Once cool, chop into 3 cm pieces.
- In a small bowl, whisk together the sugar, garlic, fish sauce, and lime juice until the sugar dissolves.
- Place the shredded papaya in a large bowl. Add the green beans, cherry tomatoes, coriander, spring onions, and chilli. Toss to combine.
- Just before serving, pour over the dressing and toss again. Scatter the chopped peanuts on top.
Notes
Storage instructions
- Chicken skewers: Store any cooked skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or in a 160°C oven until hot through. Avoid microwaving to keep the texture tender.
- Papaya salad: Best eaten fresh, but it can be stored in the fridge for up to 1 day. Keep the dressing separate and toss just before serving to retain crunch.
- Freezing: The raw marinated chicken can be frozen for up to 2 months. Defrost fully before cooking.