New Idea
TIP: Skewers and dressing can be prepared up to one day ahead. Keep covered separately in the fridge.
Ingredients
Method
To make dressing, combine all ingredients in a small bowl.
Finely chop coriander roots and stems. You will need ¼ cup. Place in a large bowl. Reserve a few sprigs to serve.
Cut each fillet horizontally through the side to give two thin pieces. Cut lengthways into 3cm-wide strips. Toss chicken with roots and stems, oil, ginger, garlic and sauce. Cover. Refrigerate for 1 hour. Soak skewers in water for 30 minutes. Drain.
Meanwhile, make coconut rice. Combine rice, coconut milk and 1½ cups water in a medium saucepan. Bring to boil. Simmer, covered, for about 14 minutes, or until rice is tender. Remove from heat. Stand, covered, for 10 minutes.
Thread chicken strips onto skewers. Place on a tray lined with baking paper.
Heat an oiled, barbecue grill plate over a medium heat. Add skewers in two batches. Cook, for about 3 to 4 minutes on each side, or until chicken is cooked.
Serve skewers with coconut rice, dressing, lime cheeks and reserved coriander.
