NoMU recipes: lemongrass chicken sticks

This one goes out to all the braai gurus looking for inspiration beyond the chop because, let’s face it, here in sunny SA, we never feel more at home than when we’re all relaxing around a braai. Don’t get us wrong, we love a good kebab, but these lemongrass chicken sticks, inspired by NoMU rubs, are a tasty twist on what’s traditionally on our grid.

The lemongrass infuses the chicken with a fresh fragrance and the Asian dip with chilli and soy sauce gives the flavours extra oomph. Make a big batch and freeze the uncooked sticks (lemongrass and all) for another summer’s day.

Ingredients (makes 8):

Chicken

300g chicken breasts, skinned
2 spring onions
1 red chilli
1 clove garlic
1 tsp corn flour
Freshly ground NoMU black pepper
2 tbsp freshly squeezed lime juice
2 tsp fish sauce
3 tbsp NoMU One for All rub (or Oriental rub)
4 lemongrass stalks, halved lengthways
1 tbsp oil

Lime wedges, to serve

Dipping sauce

1 tbsp light soy sauce
1 tbsp lime juice
1 tbsp fish sauce
1 clove of garlic
1 red chilli, deseeded and chopped
1 stalk of lemongrass, crushed and finely chopped
1 tsp of sugar

Method:

To make the dipping sauce

1. Mix all the ingredients together and leave for an hour.

Now for the chicken

2. Place the chicken breasts in a food processor with the spring onions, chilli and garlic. Add the corn flour and black pepper. Pulse to form a paste, adding enough fish sauce, lime juice and NoMU rub to gradually form a texture like wet pastry.
3. Divide the mixture into 8 and shape around the lemongrass stalks.
4. When your braai is ready, grill for a few minutes per side, turning often until golden brown and cooked through. You can also use a griddle pan if you’re not by the fire.
5. Serve with the dipping sauce and lime wedges on the side.

Note: the lemongrass stalks are just for flavour, trying to eat them would literally be like chewing on a stick. Use as you would a sosatie stick.

Head this way to see the full NoMU range and try these other NoMU inspired recipes.