Ingredients
- CHICKEN:
- 1⁄4 cup coconut milk
- 1⁄2 tbsp fish sauce
- 1 tsp curry powder
- 1⁄2 tsp sugar
- 1⁄2 tbsp fresh coriander, chopped
- 1⁄4 tsp salt
- 1⁄4 tsp freshly ground black pepper
- 400g chicken breast, cut into 16 thin strips
- SAUCE:
- 11⁄2 tbsps soy sauce
- 1 tbsp rice vinegar
- 1⁄4 tsp chilli flakes
- 1 tbsp sugar
- 1⁄2 tsp fresh ginger, grated
- 1⁄2 tbsp sesame oil
- 1⁄4 cup smooth peanut butter
- 1⁄4 cup chicken stock
Instructions
- To make the chicken, whisk the coconut milk, fish sauce, curry, sugar, coriander, salt and pepper. Put the chicken in a large zip-lock bag and pour in the marinade. Seal the bag and rub the marinade into chicken. Chill for 3 hours, turning the bag occasionally.
- For the sauce, combine the soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and the stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken stock, if desired. Remove from the heat, let cool, cover and chill.
- Preheat the grill to medium. Remove the chicken from the marinade and discard the marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until the chicken is cooked through and no longer pink. Serve with the sauce.
