70g crunchy peanut butter 4 tbsps coconut milk
1 red chilli, finely chopped juice of 1 lime
a pinch of sea salt flakes
for the marinade:
1 tbsp soy sauce
2 tsps fish sauce (nam pla)
1 tsp honey (or liquid sweetener of your choice) 2 garlic cloves, finely chopped
1 inch piece fresh ginger, finely chopped
400g chicken breast, diced
Makes 5 skewers
Per skewer: 214 calories 10g fat
4g carbs 27g protein
Soak 5 bamboo skewers in cold water.
Mix the marinade ingredients in a bowl. Add the chicken and stir well to cover in the marinade.
Cover and refrigerate for 1 hour or overnight.
Meanwhile, mix the dipping sauce ingredients in a bowl. Cover and refrigerate for 1 hour or more.
Line a grill tray with foil. Prepare a medium grill.
Thread the chicken pieces onto the skewers and place on the foil.
Grill for 3-4 minutes each side. Check that the chicken is thoroughly cooked. Serve the skewers with the dipping sauce.
Store any leftover chicken and dipping sauce in separate airtight containers and refrigerate for up to 2 days.
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