Ginger Chicken Skewers

Ingredients

Serves 2 as a snack or part of a main meal

For the Chicken

• 350g of chicken breast or mini fillets

• 2 tbsp rice wine vinegar

• 2 tbsp fish sauce

• 1/2 chilli (green or red)

• 1 tbsp light soft brown sugar

• 1 spring onion

• 1 tbsp chopped fresh ginger

• 1 garlic clove

• 1 tbsp groundnut oil

For the Peanut Dipping Sauce

• juice of 1/2 lime

• 2 tbsp crunchy peanut butter

• 2 tsp rice wine vinegar

• 1/2 inch fresh ginger

• 1 tbsp chopped fresh ginger

• 1.5 tsp honey

• 1 - 2 tbsp water

• chilli sauce to taste

Method

If you are using chicken breast then first thing to do is slice them into 1/2 inch thick strips.

Now mix the rice vinegar, fish sauce and groundnut oil in a tray or food bag then finely chop the ginger, garlic , spring onion and chilli and add with the sugar to the marinade.

Mix thoroughly before adding in the chicken fillets or strips and leave in the fridge for at least an hour before cooking.

20 minutes before cooking put enough bamboo skewers in water and let then soak so as not to burn them completely under the grill.

When ready thread the fillets onto the skewers then lay on a grill pan or the barbeque, baste with some of the remaining marninde and cook for 4 minutes each side. Basting again when you turn them.

Whilst these are cooking you can make the dipping sauce by finely chopping the ginger then adding with everything but the water and chilli sauce and mixing. Now just add water until it gets to a good dipping consistency and as much or as little chilli sauce as you like to spice it up a bit.

When the chicken is cooked just layer on a plate with a pot of sauce and dip away.