What a tease! After an absolutely gorgeous day yesterday, we are back to April showers and gloomy, gray skies. Hopefully you got to enjoy the weather yesterday, but as for today, I must confess I have absolutely nooo desire to try to brave the rain. So, I think I’m going to try to cook dinner tonight and cozy up to TV. Ok, so I may be staying in just so that I can catch Gossip Girl, but who needs to know that part, right?
On the dinner agenda: Ginger Orange Chicken Kabobs on Lemongrass Skewers. Uber simple, quick, delicious, and healthy!
3 chicken breast, boneless and skinless, cut into 1-inch pieces
2 TBS olive oil
1 TBS rice vinegar (regular vinegar will work if you don’t have rice vinegar handy)
1 cup of orange juice
1 tsp salt
1 stalk lemon grass, chopped, plus 3 lemongrass stalks to use as skewers
1 two-inch piece ginger, peeled and sliced
1 cloves garlic
1 peeled orange
2 scallions, cut into 1 1/2 inch lengths
1/2 TBS sesame seeds, toasted
In bowl of food processor, place olive oil, rice vinegar, orange juice, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken breast to bowl. Cover and refrigerate at least two hours, or until you are ready to assemble the kabobs.
Peel the three lemongrass stalks to prepare for skewering. Peel until you have reached the thick, but thin stalk of the lemongrass. Set aside.
Preheat oven broiler. Thread chicken pieces, orange slices, and scallions onto the lemongrass skewers. Place on grill and cook, turning once, until chicken is firm and opaque, about 6-8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.
Done! You have yourself an amazing meal to look forward to tonight. Don’t roll your eyes. Come on, just give it a try! I swear it won’t take long AND you’ll save money on that takeout.