Vietnamese Chicken Skewers with Coconut Rice

Vietnamese Chicken Skewers with Coconut Rice

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 13, 2019.



  • 2 packs Vietnamese chicken skewers
  • 1 pack snow peas
  • 1 pack slaw
  • ½ pack Vietnamese dressing
  • 2 packs coconut rice

To Serve

  • Thai herbs
  • Peanuts


  1. preheat your oven to fan bake 220°C.
  2. Place skewers on a lined oven tray, season and cook (on middle oven rack) for 5 minutes. Turn skewers and cook for 5 more minutes. Increase oven to high grill and grill for about 2 minutes, until starting to colour and chicken is cooked through.
  3. Trim stringy ends from snow peas and place in a bowl with slaw and ½ pack of Vietnamese dressing (reserve remaining, to serve). Season and toss to combine. Roughly tear herbs and set aside for garnishing.
  4. Squeeze rice in packs to separate grains. Tear top and microwave in pack for 3 minutes.
  5. serve rice and slaw with skewers. Top with herbs, peanuts and remaining dressing.

Nutritional Information

Energy 2924 kj
699 kcal
Protein 43.0g
Carbohydrate 46.3g
Fat 35.5g