Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 24

These taste just as good cold as they do hot so they make a great addition to a packed lunch.

2 skinless chicken breasts

FOR THE MARINADE

3 limes, juiced

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp runny honey

FOR THE SWEET AND SOUR SAUCE

150ml/5fl oz water

2 tbsp sugar

3 tbsp Chinese rice vinegar

3 tbsp tomato ketchup

1 tsp salt

2 tsp cornflour mixed with 2 tsp water

1 Preheat the oven to 180°C/350°F/GM4.

2 Soak 8 wooden skewers in water.

3 Mix together all the marinade ingredients in a medium bowl and put to one side.

4 Put the chicken breasts between two pieces of clingfilm and bash with a rolling pin until they have doubled in size.

5 Cut the chicken into strips about 1cm/½ inch wide and put them into the marinade.

6 Cover the chicken with clingfilm and leave overnight in the fridge (or for about 2 hours at room temperature).

7 Meanwhile, make the sweet and sour sauce by putting all the ingredients, except the cornflour mixture, into a saucepan and bringing to the boil. Stir in the cornflour mixture and simmer for a couple of minutes. Allow to cool.

8 When you are ready to cook the chicken, carefully weave the strips of chicken onto the skewers and place on a baking rack.

9 Cook for 15 minutes, turning the skewers over once during this time.

Makes: 8 kebabs

Prep time: 30 minutes (plus 2 hours to marinate at room temperature)

Cooking time: 15 minutes