Lemongrass Chicken Skewers

🥘 Ingredients

• carrot
  1 unit
• cilantro
  1 bunch
• coconut milk
  1 can
• cucumber
  1 unit
• ground chicken
  10 oz
• ground coriander
  1 unit
• jasmine rice
  ¾ cup
• lemongrass
  2 unit
• lime
  1 unit
• olive oil
  1.5 tbsp
• panko breadcrumbs
  ¼ cup
• red onion
  1 unit
• sriracha
  2 tbsp

🍳 Cookware

• pot
• vegetable peeler
• large pan
• medium bowl
• baking
• medium bowl

1. 1

   Make the coconut rice: preheat oven to 400 degree. Shake coconut milk to combine the milk and cream. In a pot , bring ¾ cup coconut milk, ¾ cup water, a large pinch of salt, and jasmine rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes, until tender. Season with salt and pepper.

   coconut milk: 1 can, jasmine rice: ¾ cup
2. 2

   Meanwhile, halve, peel, and dice red onion . Chop cilantro , keeping the leaves and stems separate. Halve lime

   red onion: 1 unit, cilantro: 1 bunch, lime: 1 unit
3. 

   3

   Using a vegetable peeler , peel carrot and cucumber , then shave into thin ribbons, rotating as you go. Discard the cucumber core.

   carrot: 1 unit, cucumber: 1 unit
4. 

   4

   Remove the tough outer layers from lemongrass stalks. Using the back of your knife, lightly bruise the lemongrass to release its flavor. Halve both stalks, creating four 8-inch segments.

   lemongrass: 2 unit
5. 

   5

   Heat olive oil in a large pan over medium heat. Add the remaining diced red onion and cook, tossing, for 5 minutes, until softened. Add the cilantro stems and ground coriander and cook for 30 seconds, until fragrant. Season with salt and pepper.

   olive oil: 1.5 tbsp, ground coriander: 1 unit
6. 

   6

   Form the chicken skewers: in a medium bowl , combine the onion mixture, ground chicken , panko breadcrumbs , 1 tablespoon of sriracha , and a large pinch of salt and pepper. Form the chicken mixture into large meatballs, then shape each meatball around the lemongrass stalks to form skewers. Place on a lightly oiled baking sheet and bake for 10-12 minutes, until cooked through.

   ground chicken: 10 oz, panko breadcrumbs: ¼ cup, sriracha: 2 tbsp
7. 7

   Make the cucumber-carrot slaw: meanwhile, in a medium bowl , toss the remaining red onion with the cucumber, carrot, half the cilantro leaves, ½ tablespoon olive oil, and a squeeze of lime. Season with salt and pepper.
8. 8

   Serve chicken skewers on a bed of coconut rice, with the cucumber-carrot slaw to the side. Finish with the remaining cilantro and sriracha, if desired!