---
title: Lemongrass Chicken Skewers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemongrass-chicken-skewers-55a51a9ff8b25e927b8b4567
servings: 4
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Wheat
  - Tree Nuts
tags:
  - Spicy
  - Asian-Inspired
  - Skewers
  - Quick
  - Dairy-Free
rating: 4.0
rating_count: 4800
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Skewer%20Recipes/Chicken/lemongrass-chicken-skewers.avif"
---
Preheat the oven to 400°F. In a #medium pot{}, combine @coconut milk{13.5%oz}, ¾ cup water, a large pinch of salt, and @jasmine rice{1%cup}. Bring to a boil, then reduce heat to a simmer. Cover and cook ~{20%minutes}, until rice is tender. Season with salt and pepper.

Meanwhile, halve, peel, and dice @red onion{1%piece}. Finely chop the leaves and stems of @cilantro{1%bunch}, keeping them separate. Halve @lime{1%piece}.

Using a vegetable peeler, peel @carrots{2%pieces} and @cucumber{1%piece}, then shave into thin ribbons. Discard the cucumber core.

Remove the tough outer layers from @lemongrass{2%stalks}. Lightly bruise the stalks with the back of a knife to release their flavor. Cut each stalk in half to create four skewers.

Heat @olive oil{1%tbsp} in a #large pan{} over medium heat. Add ¾ of the diced red onion and cook, stirring ~{5%minutes}, until softened. Stir in the reserved cilantro stems and @ground coriander{1%tsp}. Cook ~{30%seconds}, until fragrant. Season with salt and pepper.

In a #medium bowl{}, combine the onion mixture, @ground chicken{12%oz}, @panko breadcrumbs{¼%cup}, @sriracha{1%tbsp}, and a large pinch of salt and pepper. Mix until well combined. Form the mixture into four large patties, then shape each around a lemongrass stalk to form skewers. Place on a #lightly oiled baking sheet{} and bake at 400°F ~{12%minutes}, until cooked through.

In a #medium bowl{}, toss the remaining red onion with the cucumber ribbons, carrot ribbons, half the cilantro leaves, the remaining olive oil, and a squeeze of lime juice. Season with salt and pepper.

Serve the chicken skewers over the coconut rice with the cucumber-carrot slaw on the side. Top with remaining cilantro and extra sriracha, if desired.