Cooking Instructions
1.
Combine all your chicken marinade ingredients –
soy sauce (30 mL)
,
lime (1)
,
M&S pure honey (20 g)
,
sriracha (7 g)
,
ginger paste (5 g)
and
garlic paste (6 g)
– in a large bowl. Add the
M&S Oakham Gold mini chicken breast fillets (350 g)
, coat, cover and pop in the fridge to marinate for at least a couple of hours, preferably overnight.
2.
To make the peanut dipping sauce, add the
chicken stock (150 mL)
,
M&S smooth peanut butter (100 g)
,
M&S pure honey (20 g)
,
soy sauce (15 mL)
,
nam pla fish sauce (10 mL)
,
sriracha (15 g)
,
ginger paste (5 g)
and
garlic paste (10 g)
to a saucepan and bring to a simmer. Stir often and cook for 5-10 minutes until the sauce has thickened. Finish with the
lime (1)
.
3.
To cook your chicken, thread onto skewers, then either preheat a grill pan over a medium heat, turn on your grill to medium-high or air fry. The chicken should take around 5 minutes to cook on each side, but do check it’s thoroughly cooked through before eating.
4.
While your chicken is grilling, grab a rolling pin and smack the
cucumbers (2)
so they split, then chop them into rough pieces. Add them to a bowl with the
garlic paste (20 g)
,
caster sugar (10 g)
,
soy sauce (30 mL)
,
rice wine vinegar (30 mL)
,
chilli flakes (2 g)
, 1tsp salt and thoroughly mix everything together.
5.
Enjoy the skewers with a sprinkling of
roasted peanuts (1 handful)
,
coriander (1 handful)
and an extra squeeze of
limes (to taste)
.