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
1. Mix the lime juice, soy and honey. Toss with the chicken and marinate in the fridge for at least 1 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 pan over a medium-high heat. Griddle the chicken for 3-4 minutes, until cooked through. Serve hot with the sauce.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.