• 4 boneless, skinless chicken breasts, cut into thin slices
  • 2 garlic cloves, finely chopped
  • 4 cm (1½ inch) piece root ginger, peeled and grated
  • 2 tablespoons light soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon sunflower oil
  • 2 shallots or ½ onion, finely sliced
  • 1 garlic clove, finely sliced
  • 1 small hot Thai chilli, thinly sliced
  • 2.5 cm (1 inch) piece root ginger, peeled and grated
  • 4 tablespoons crunchy peanut butter
  • 200 ml (7 fl oz) canned low-fat coconut milk
  • 2 teaspoons fish sauce
  • 1 tablespoon light soy sauce

Mix the chicken with the garlic, ginger, light soy sauce and lemon juice and then leave to stand for 30 minutes.

Heat the sunflower oil in a small saucepan. Add the shallots or onion and fry gently until softened but not brown. Mix in the garlic, chilli and second batch of ginger and cook for 1 minute before adding all the remaining ingredients. Simmer gently for 5 minutes.

Thread the marinaded chicken slices in a zigzag pattern on to 12 thin metal skewers. Cook under a hot grill for 10 minutes, turning once or twice until the chicken is browned and cooked through. Garnish with lime wedges and serve with rice and a salad.

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