Lemongrass Chicken Skewers

🥘 Ingredients

• carrots
  2 pieces
• cilantro
  1 bunch
• coconut milk
  13.5 oz
• cucumber
  1 piece
• ground chicken
  12 oz
• ground coriander
  1 tsp
• jasmine rice
  1 c
• lemongrass
  2 stalks
• lime
  1 piece
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• red onion
  1 piece
• sriracha
  1 tbsp

🍳 Cookware

• medium pot
• large pan
• medium bowl
• lightly oiled baking sheet
• medium bowl

1. 1

   Preheat the oven to 400°F. In a medium pot , combine coconut milk , ¾ cup water, a large pinch of salt, and jasmine rice . Bring to a boil, then reduce heat to a simmer. Cover and cook ⏱️ 20 minutes , until rice is tender. Season with salt and pepper.

   coconut milk: 13.5 oz, jasmine rice: 1 c
2. 2

   Meanwhile, halve, peel, and dice red onion . Finely chop the leaves and stems of cilantro , keeping them separate. Halve lime .

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

   3

   Using a vegetable peeler, peel carrots and cucumber , then shave into thin ribbons. Discard the cucumber core.

   carrots: 2 pieces, cucumber: 1 piece
4. 

   4

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

   lemongrass: 2 stalks
5. 

   5

   Heat olive oil 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 . Cook ⏱️ 30 seconds , until fragrant. Season with salt and pepper.

   olive oil: 1 tbsp, ground coriander: 1 tsp
6. 

   6

   In a medium bowl , combine the onion mixture, ground chicken , panko breadcrumbs , sriracha , 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.

   ground chicken: 12 oz, panko breadcrumbs: ¼ cup, sriracha: 1 tbsp
7. 7

   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.
8. 8

   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.