John Myers
Chicken Breast Fillet Skewers
The perfect chicken breast fillet skewers recipe with a picture and simple step-by-step instructions.
- 500 g Fresh chicken breast fillets
- 300 g Mushrooms
- 300 g Leek
- Sunflower oil
- Tapioca starch
- Ketchup Manis
- 1 tsp Chilli flakes
- 1 tsp Chicken broth instant
- 1 tsp Mild curry powder
- Shish kebab sticks
- 1 Tomato for garnish
- Rolls or baguettes
- Clean and wash the chicken breast fillets, pat dry with kitchen paper and cut into bite-sized pieces. Clean the mushrooms (also peeled here!). Clean and wash the leek and cut into pieces (approx. 3 – 4 cm long). Place all ingredients in alternating order on the kebab sticks, heat plenty of oil in 2 pans and fry the chicken breast fillet skewers in them. Sprinkle with tapioca starch, twist and drizzle with sweet soy sauce. Now slowly fry the chicken breast fillet skewers on both sides until golden-brown and remove. Sprinkle tapioca starch (1 tbsp) and instant chicken broth (1 teaspoon 9 and mild curry powder (1 teaspoon) into a pan and stir with a whisk. As soon as it thickens, take the pan off the heat. In the meantime, I also have the remaining leek sections in one Chicken breast fillet skewers with leeks and drizzled with the sauce, garnished with half a tomato, serve with bread rolls or baguette.
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