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Sweet & Sour Chicken Skewers with Jasmine Rice


2 People

Prep Time

5 Minutes

Cook Time

20 Minutes

Sweet & Sour Chicken Skewers with Jasmine Rice


To Serve:

  • Jasmine rice
  • Lime wedges

Nutrition (per serve)

  • Kcal – 637
  • Fat – 23g
  • of which saturates – 4.7g
  • Carbohydrates – 63g
  • of which sugars – 21g
  • Fibre – 2.7g
  • Protein – 43g
  • Salt – 0.77g

Please note this recipe was calculated by estimating the chicken thighs at 75g each.


  1. Dice chicken thighs into large chunks and marinate in Bay’s Kitchen Sweet & Sour Stir-in Sauce for 1 – 2 hours (overnight if possible).

  2. Skewer chicken.

  3. Cook on a BBQ or in the oven at 200°C / 180°C fan for 20 minutes. Meanwhile, chop the coriander and rub turmeric and oil onto the activated cashew nuts.

  4. Roast the cashew nuts in the oven for 6 minutes at 200°C / 180°C fan.

  5. Once chicken is cooked, place on a plate and sprinkle with coriander and cashew nuts. Season to taste.

  6. Serve with rice and lime wedges.

*According to Monash University, activated cashews are low in FODMAPs at a 15g portion size as during the activation process, the nuts are soaked in water which probably allows some of the FODMAPs to leach into the liquid, which is then discarded. Non-activated cashews are not low FODMAP so not permitted during the elimination phase of the low FODMAP diet.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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