This dish originates from Southeast Asia but has found its way onto most Chinese restaurant menus. Cook over an open BBQ and you’ll be transported to the Far East with the smell of charcoal and smoldering spices.
- Preparation times: 5 minutes
- Cooking times: 15 minutes
- Serves: 4
- 450 grams (1 lb) chicken thighs or breast fillet, cut into 2 cm (¾in) cubes
- 1½ tsp salt
- ¼ tsp white pepper
- 1 tbsp groundnut oil
- 240 ml (1 cup) water
- 5 tbsp crunchy peanut butter
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 garlic cloves, crushed
- 1 tbsp lime juice
You’ll need 24 wooden skewers (pre-soaked in water).
In a large bowl, combine the chicken with 1 teaspoon of the salt, the white pepper and the groundnut oil. Cover and transfer to the fridge to marinate for 2 hours. If you don’t have time, don’t worry; it’s not essential.
Pour the water into a small saucepan and add the peanut butter, soy sauce, sugar, garlic and remaining salt, stirring to mix well, then bring to the boil. Once boiling, remove from the heat and add the lime juice.
Thread the marinated chicken onto the soaked skewers, making sure you have equal amounts on each skewer. Put 3 tablespoons of the peanut sauce to one side in a small bowl and brush the remainder of the sauce over the skewered chicken.
Heat a large frying pan or large griddle pan over a medium–high heat, then cook the chicken skewers for 2–2½ minutes per side. Ensure the chicken is cooked thoroughly before serving (slice one of the cubes in half to check there is no pink meat).
Serve the skewers with the remaining peanut sauce for dipping.
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