Name: Hoisin and lemon chicken skewers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 gram chicken thigh fillets, trimmed, cut into strips; 1/3 cup (80ml) hoisin sauce; 1/4 cup (60ml) lemon juice; 2 tablespoon fish sauce; 3 teaspoon light brown sugar

Ingredients

800 gram chicken thigh fillets, trimmed, cut into strips

1/3 cup (80ml) hoisin sauce

1/4 cup (60ml) lemon juice

2 tablespoon fish sauce

3 teaspoon light brown sugar

Method

1.Thread chicken onto eight 23cm skewers. Place on a large plate.

2.Combine remaining ingredients in a small bowl. Pour half the marinade over chicken and turn to coat.

3.Cook chicken on a heated oiled grill plate (or grill or barbecue), turning and brushing with remaining marinade until browned all over and cooked through.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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