Asian Chicken Skewers on Rice Noodles with Watermelon

Rating: 3.23 / 5.00 (13 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the Asian chicken skewers on rice noodles, first prepare the marinade. For this, mix the soy sauce, lime juice, some chopped chilli (decide how much to use depending on the degree of spiciness) and 3 tablespoons of honey in a small saucepan, boil down a little on medium heat and let it thicken.

Then remove from heat and let cool. Soak the wooden skewers in water if grilling on a charcoal grill, otherwise this step is not necessary for the grill pan.

Plate the chicken inner fillets if necessary. To plate, place the meat between plastic wrap on the work surface and pound until thin; you can simply use a cooking pot with a handle instead of a plating iron.

Then place the chicken inner fillets on the wooden skewers, place on a baking sheet, pour the cooled marinade over them and let them marinate for about 15 minutes.

In the meantime, heat a pan without oil on the stove and toast the cashew nuts in it until they get a nice color. Keep swirling the pan so that the cashews are well roasted on all sides. Once they have a nice color, empty the cashews from the pan onto a plate and let cool.

In the meantime, chop the cilantro and place in a bowl, saving some of the cilantro for the garnish. Then remove the peel from the watermelon, cut into pieces of about 1 cm and also put in bowl with the cilantro.

Related Recipes: