Thai chicken breast skewers with peanut sauce

Thai chicken breast skewers with peanut sauce.jpg


4 chicken breasts, boneless, skinless

3 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons fish sauce

1 teaspoon honey

2 red chillies, seeded and finely chopped

1 clove garlic, finely chopped

1 tablespoon grated ginger

3 tablespoons chopped cilantro

24 bamboo skewers, soaked in water for at least 30 minutes

Peanut sauce

1 tablespoon vegetable oil

1 shallot or small onion, finely chopped

2 cloves garlic, crushed

1 red chili, seeded and finely chopped

2 tablespoons dark soy sauce

1 tablespoon brown sugar

1⁄2 cup coconut milk

1⁄2 cup smooth peanut butter

Juice of 2 limes

Pinch of salt

Boiling water


To make peanut sauce, heat oil in a small saucepan over medium high heat. Add shallot and garlic and saute 5-7 minutes or until crispy. Add chili, soy, brown sugar, coconut milk, peanut butter and lime juice. Bring to a boil and allow to simmer 5 minutes or until thickened. If too thick, add boiling water, one tablespoon at a time, until sauce reaches desired consistency. Add a pinch of salt to taste and allow to cool.

To make marinade, in a small bowl, combine soy, sesame oil, fish sauce, honey, red chillies, garlic, ginger and cilantro. Slice each chicken breast into 6 long strips and place in a bowl. Pour marinade over chicken, cover and chill overnight. Thread chicken strips onto bamboo skewers and heat a grill pan or barbecue. Grill skewers 5 minutes on each side or until cooked through. Serve with peanut sauce. Makes 24.