Ingredients

For the Marinade

  • 1 garlic clove, crushed
  • 1 1/2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp peanut butter (smooth or crunchy)
  • 4 chicken breasts, cut into long strips

For the Sauce:

  • 1 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • 1/2 tsp crushed dried chillies or 1 tbsp sweet chilli sauce (or to taste)
  • 100 g peanut butter (smooth or crunchy)
  • 75 ml coconut milk
  • 75 ml water
  • 1 tsp soft brown sugar
  • 8 wooden or bamboo skewers

Method

  1. Mix together all the ingredients for the marinade
  2. Flatten the chicken, cover with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips
  3. Marinate the chicken for between 15 and 30 minutes.
  4. Soak the skewers in cold water for 20 minutes – this stops them from burning or charring when cooking
  5. To make the peanut sauce, heat the vegetable oil in a pan and sauté the onion and chillies (if using) for 4 minutes
  6. Add the rest of the ingredients (including sweet chilli sauce if using)
  7. Bring to the boil, stirring, then cook for 2 minutes until thickened
  8. Pre-heat the grill
  9. Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally
  10. Serve 2 skewers each with some of the dipping sauce
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