Ingredients
Meat
- 600-700 g chicken (4 Chicken or 2 large breasts) cut into chunks
- 2 tbsp coconot milk
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp chicken stock powder
- 2 tsp soy sauce
- 1 tbsp sweet chilli sauce (optional)
Sauce
- 3 tbsp coconut milk
- 3 tbsp peanut butter
- 1 tsp minced garlic
- 1/2 tbsp soy sauce
- 1/2 tbsp rice wine or juice of 1/2 a lime
- 1/2 tbsp sweet chilli sauce
- 1-2 tsp sriracha
- 1-2 tbsp boiling water to thin
Instructions
- Combine meat ingredients and marinade for minimum 1 hour
- Optionally prepare chicken on bamboo skewers
- Cook chicken on barbecue or mid-high frying pan
- Combine sauce ingredients, heat with boiling water double bowl if needed
- Pour sauce over cooked chicken
- Garnish with chilli and crushed peanuts
- Serve with asian greens and vermicelli noodles or rice