Easy Asian Appetizers- Chicken & Vegetable Skewers
Maybe I’m biased but I think a party isn’t a party without Asian appetizers in the mix and skewering meats and veggies are one of the easiest ways to have fun flavors while still eating healthy. The spicy Gochujang mixed with coconut milk lends a deliciously savory and creamy tone to this simple dish.
5 medium Portobello mushroom caps cut into quarters
½ large red onion, cut into bite sized chunks
1 medium fennel, cut into bite sized chunks
2 large boneless, skinless chicken breasts, cut into ½ inch squares
Medium sized skewers
Olive oil for cooking
Sea Salt for sprinkling
For the Glaze
1 cup coconut cream
½ cup hot water
1 heaping teaspoon Gochujang paste
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon fresh lemon juice
5 cloves garlic, finely minced
Skewer the chicken chunks (about 2 to 3 pieces per skewer) and skewer the cut vegetables (alternate the veggies, about 1 piece fennel, 1 piece onion and 2 pieces mushroom). Make sure not to cross contaminate the chicken and veggies before cooking.
Drizzle olive oil to lightly cover the bottom of a large skillet or pan. Heat on medium high heat. Place chicken skewers onto skillet; be careful not to overcrowd. You will have to do this in batches. Cook the chicken for about 3 to 4 minutes on each side until golden brown (use tongs to flip over). Place cooked chicken skewers on a serving platter.
To cook the vegetable skewers, repeat the same steps as for cooking the chicken skewers, except the vegetables skewers will cook for about 2 minutes on each side. You can either use the same pan after you’ve cooked the chicken or if you have another pan start cooking the vegetable skewers in the other pan after the first batch of chicken skewers are done. (Since vegetables cook faster you want to start them later in the process so they don’t get cold).
While the chicken and vegetable skewers are cooking, place all the glaze ingredients in a large bowl and whisk thoroughly until combined. Serve in a separate bowl with the skewers as a dipping sauce and/or drizzle over the skewers. Before serving the skewers, sprinkle sea salt lightly over all the chicken and vegetables.