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Ingredients
| 2 tbsp tbsp | Soy Sauce Soy Sauce | ||
| 4 tbsp tbsp | Sweet Chili Sauce Sweet Chili Sauce | ||
| 1 tsp tsp | Rapeseed Oil Rapeseed Oil | ||
| 4 pieces piece | Chicken Fillets
Chicken Fillet (chopped into bite-sized pieces) | ||
| 1 pieces piece | Red Pepper
Red Pepper (deseeded and cut into bite-sized pieces) | ||
| 1 pieces piece | Yellow Pepper
Yellow Pepper (deseeded and cut into bite-sized pieces) | ||
| 100 g g | Mushrooms Mushroom | ||
| 2 pieces piece | Red Onions
Red Onion (cut into bite-sized pieces) | ||
| 8 pieces piece | Skewer
Skewer (soaked in water if wooden) |
Add ingredients to existing shopping list or create new one
Create new shopping listSweet Chilli Chicken Skewers
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Method
- In a large bowl, mix the soy sauce, sweet chilli sauce and rapeseed oil together.
- Add the chicken, toss to coat and cover with cling film. Refrigerate for30 minutes.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper.
- Thread the chicken and vegetables onto the skewers. Place onto the baking tray.
- Pour over the sweet chilli sauce and bake for 25 minutes or until completelycooked throughout, turning once or twice.
