Meat

Ingredients
  • 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
Directions

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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