4 skinless chicken breasts, each sliced lengthways into 6 pieces
groundnut oil, for frying
4 tbsp smooth or crunchy peanut butter
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 garlic clove, crushed
80ml coconut cream
marinate in the fridge for at least one hour or overnight.
2. Mix all the sauce ingredients in a bowl; set aside. Thread the chicken onto soaked wooden skewers. Heat a little groundnut oil in a griddle plan over a medium-high het. Griddle the chicken for 3-4 minutes until cooked through. Serve hot with the sauce
Recipe from September 2014 issue of Waitrose Kitchen magazine, by Katie Marshall.