Simple-to-find ingredients and easy-to-follow recipes from celebrity chef Annabel Karmel will make mealtimes a breeze.
Makes 2 portions
Equipment required: 10 bamboo skewers
2 chicken breasts
For the marinade
Small piece of fresh ginger, peeled and grated (about 1 tsp)
1 clove garlic, crushed
Juice of 1 lime, reserve 1 tsp
1 Tbsp soy sauce
1 Tbsp runny honey
1 tsp peanut butter
For the sauce
100g peanut butter(crunchy)
75ml coconut milk
1 Tbsp sweet chilli sauce
1 tsp soy sauce
Soak the skewers in water for 30 minutes to stop them from scorching when grilling.
First, mix the marinade. In a bowl, combine the grated ginger, crushed garlic, lime juice, soy sauce, honey and peanut butter and whisk together.
Put the chicken breasts into a sealable plastic bag or cover with cling film and use a mallet or rolling pin to bash them until they are about ½ cm thick.
Marinate the chicken. Slice each chicken breast into 5 strips and marinate for about 30 minutes.
Whilst the chicken is marinating, you can make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly, until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in the reserved tsp of lime juice and set aside.
Thread the chicken strips onto skewers and put on a foil-lined baking sheet. Grill each side for about 5 minutes or until the chicken is cooked through.
Serve with the dipping sauce.
Annabel's Family Cookbook