Ingredients

Marinade

• 2 large chicken breasts
• juice of 1/2 lemon
• 2 cloves garlic, finely grated
• 1 cm peeled ginger finely grated
• 2 tbsp soy sauce
• 1 tbsp nam pla (fish sauce)
• 1 tsp sweet chilli sauce

Sauce

• 2 heaped tbsp crunchy peanut butter
• 100g crushed cashew nuts
• juice of 1/2 lemon
• 200 ml coconut milk
• 1 tsp soy sauce
• runny honey or brown sugar to taste

• salt and pepper
• bamboo skewers soaked in water

Method

1. Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them slightly.
2. Remove the cling film and cut the chicken into strips 2.5cm/1 inch wide.
3. Mix together the marinade ingredients and add the chicken - marinade for at least an hour but no more than two hours.
4. Mix the sauce ingredients together in a small pan and gently heat for about 5 minutes until combined.
5. Add the honey or sugar to sweeten if required.
6. Thread one or two pieces of chicken onto each skewer and cook on a barbeque or under a hot grill until golden and cooked through. Do not over cook.
7. Serve the skewers with the sauce on the side.