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🍽️ Thai Airfryer Chicken Skewers with Coconut Rice

350 kcal · 40 min · 2 servings

Thai Airfryer Chicken Skewers with Coconut Rice Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the wooden skewers in a bowl of water for 10 minutes so they don’t burn.
  2. 2. Rinse 150 g rice under cold water until the water runs clear.
  3. 3. Pat 300 g chicken breast filets dry with paper towels. Don’t wash them, or you’ll spread germs.
  4. 4. Cut the chicken into even, about 2 cm cubes.
  5. 5. Slice the 2 lemongrass stalks into thin rings and mince the 2 garlic cloves finely.
  6. 6. In a bowl, mix the chicken with lemongrass, garlic, 1 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon fish sauce.
  7. 7. Let the marinade sit for 15 minutes so the meat gets flavorful.
  8. 8. Thread the marinated chicken cubes firmly onto the soaked skewers.
  9. 9. Preheat the air fryer to 200 °C. This is important for browning.
  10. 10. Place the skewers in the air fryer and cook for 12 minutes at 200 °C until golden brown.
  11. 11. Flip the skewers halfway through so they brown evenly.
  12. 12. Combine the drained rice with 300 ml water in a pot and bring to a boil.
  13. 13. Reduce the heat to low and simmer the rice for 15 minutes until the water has evaporated.
  14. 14. Stir 200 ml coconut milk and 1 tablespoon lemon juice into the hot rice.
  15. 15. Let the rice rest for 5 minutes so it becomes nice and fluffy.
  16. 16. Arrange the skewers on plates and serve with the coconut rice. It’s perfect when the meat is juicy and the rice is creamy.

Nutrition per serving