|Boneless skinless chicken breast||1 Pound, diced (500 g)|
|Canned mandarin orange segments and juice||10 Ounce, drained, reserve the juice (300 g, 1 can)|
|Lemon||1 , grated rind and juiced|
|Spring onions||4 , shredded|
|Thai seasoning||2 Tablespoon (seven spice)|
|Dark soy sauce||1 Tablespoon|
|Cooked noodles||1 1⁄2 Cup (24 tbs)|
|Sliced spring onions||1⁄2 Cup (8 tbs)|
|Sliced red chili||1 Tablespoon|
Place the diced chicken in a bowl with the mandarin juice, lemon rind and juice, spring onions, seven-spice seasoning and soy sauce.
Stir to combine and leave to marinate, covered, in a refrigerator for at least 1 hour or overnight.
Before cooking, soak 4 wooden skewers in warm water for 10 minutes, then drain.
Thread the chicken and mandarin segments on to the skewers, packing them tightly together so the fruit does not fall off.
Place under a preheated medium grill and cook for 10 minutes.
Turn the skewers, baste with any remaining marinade and cook for a further 10 minutes.
Serve on a bed of noodles, tossed with spring onions and red chillies.