Prepare time: 10 min Cook: 20 min Ready in: 30 min.

The perfect dinner that can also make the perfect left over for a picnic the next day. Soak your skewers in water for a few hours, preferably over night and this will stop them burning on the griddle pan.


  • Bamboo skewers
  • 2 Skinless chicken breast
  • 1cm cube of ginger
  • 2 cloves of garlic
  • 1 lemon zest and juice
  • 1 tbs clear honey
  • 1 tbs soy sauce
  • 3 tbs smooth peanut butter
  • 1 can cocunt milk
  • 1 tbs rapesead oil
  • 1 tbs sour cream


1 Take your skewers and soak them in water for at least one hour, fully submerged.

2 Cut your chicken into 1cm by 1cm pieces and pop them into a pan of boiling water until they are just cooked. If you can not tell when they are cooked, take the largest piece out and slice through the middle to check. Then set to one side.

3 In a sauce pan place the oil, peanutbutter, soy, honey and stir on a low heat until the contents begins to loosen. Add in the sour cream, coconut milk and crushed garlic and stir well. Just before boiling point bring off the heat.

4 Take your boiled chicken and stir them in the mixture before threading them on to the skewers.

5 Place a griddle pan on to heat up, then place your chicken on the skewers on to the griddle pan. Turn regular till golden brown, as your chicken is already cooked you can cook to preference.


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