Vietnamese Chicken Skewers

Try these tasty Inghams chicken skewers when entertaining - they'll be a hit!

  1. Combine fish sauce, onion, lemongrass, lemon juice, oil, turmeric, salt and pepper in a bowl. Add chicken and toss until combined. Cover and refrigerate for 1 hour if time permits.
  2. Thread chicken, lime leaf, chicken, lime leaf and chicken onto each skewer. Transfer to a large plate. Heat a char-grill over a medium heat. Cook skewers for 3 minutes on each side or until cooked through. Transfer to a serving platter. Cover to keep warm.
  3. Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until tender. Drain. Put rice noodles into a bowl and cover with boiling water. Stand for 1 minute. Drain. Serve skewers with rice noodle and snow peas. Sprinkle with chopped peanuts.

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Meal Type:


¼ cup fish sauce

1 small brown onion, finely chopped

1 stalk of lemongrass, white part only, finely chopped

¼ cup lemon juice

1 tbsp vegetable oil

½ tsp turmeric

Salt & white pepper, to season

650g Inghams chicken thigh fillets, cut into 3cm cubes

24 kaffir lime leaves

250g snow peas, trimmed

500g fresh rice noodles

¼ cup salted roasted peanuts, finely chopped – optional