I like to pull out all the stops when it comes to dinner and enjoy preparing an elaborate meal. I’m not saying I like to eat that way every night, but it is fun to treat yourself every now and then. You will see that the main courses I have included in the Phase 1 recipes are quick to prepare—and are just about failproof. The “wow” factor of these recipes will make you glad to be in the kitchen and will delight the family and friends you cook for.
Serves: 4
Serving size: 2 skewers
Calories per serving: 254
If you are making these kebabs for guests, I advise that you to double the recipe. People can’t get enough of sweet-and-spicy chicken kebabs, which appear on the cover of this book. When you have moved on to Phase 2, you can serve the skewers over beautiful quinoa with cilantro and red peppers or vegetables.
1 tablespoon olive oil
¼ teaspoon Chinese five-spice powder
1 tablespoon honey
1 teaspoons sambal oelek (chile paste)
1½ teaspoons Sriracha
1 teaspoon minced garlic
1 tablespoon rice vinegar
1 pound boneless, skinless chicken breasts, cut into 1½-inch cubes or strips
Nonstick cooking spray
8 scallions, thinly sliced
1 serrano pepper, sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1½ tablespoons honey
¼ cup low-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame seeds, plus more for garnish
Effortless Thai Fried “Rice” (here) or Basic Cauliflower Rice (here), for serving
Make the chicken: if you are using wooden skewers, soak them in water for at least 30 minutes.
In a large bowl, combine the olive oil, five-spice powder, honey, sambal oelek, Sriracha, garlic, and vinegar. Reserve 1 tablespoon of the mixture for the finished chicken. Add the chicken cubes or strips to the bowl of marinade, cover, and refrigerate for at least 20 minutes.
Position a rack about 6 inches from the broiler and turn the heat on high. Line a baking sheet with aluminum foil and coat the foil with cooking spray.
Skewer the chicken pieces, place them on the prepared baking sheet, and broil until well browned, 6 to 7 minutes. Flip and broil until the chicken is cooked through, about an additional 4 minutes.
Make the relish: In a medium bowl, combine all the relish ingredients and whisk until fully blended.
Place broiled chicken skewers on a platter and pour the reserved marinade and relish on the chicken. Garnish with additional sesame seeds.
Serve over fried cauliflower rice or simple cauliflower rice.