This dish is packed with tons of flavourful chicken and an edamame side salad for added protein that’ll keep hungry stomachs full and happy.
- Total time 30 minutes
- Portion size 4 servings
Soak 16 wooden skewers in water for 20 minutes; drain.
Meanwhile, in large bowl, combine chili sauce, oil, vinegar, soy sauce and garlic. Set 1/2 cup aside in separate bowl. Add chicken to large bowl, tossing to coat; let stand for 15 minutes.
Preheat barbecue to medium-high heat (about 375°F); grease grill.
Thread 1 piece of chicken onto each skewer; discard marinade. Place skewers on grill; close lid and cook, flipping once, until lightly charred and chicken is no longer pink inside, about 4 minutes.
Add green onions, edamame, cilantro (if using) and peanuts to bowl with reserved chili sauce mixture; toss to coat.
Divide salad and skewers among 4 plates. Serve with more chili sauce, if desired, and lime wedges (if using).
Test Kitchen Tip: Save on prep time by swapping out sliced chicken breast for 450 grams of chicken tenders.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 540 mg
- Sugars 11 g
- Protein 44 g
- Calories 534
- Total fat 28 g
- Potassium 1008 mg
- Cholesterol 64 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
- Iron 33
- Folate 201
- Calcium 11
- Vitamin C 19