Recipe :
Marinade
Small piece ginger use one eighth of a teaspoon
1 clove garlic
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp runny honey
1 tsp peanut butter (smooth or crunchy)
2 small chicken breasts cut into long strips

Sauce
100g/ 3 1/2oz/ 1/4 cup plus 1 tbsp peanut butter (smooth or crunchy)
75ml/ 2 1/2 fl oz/ 1/3 cup coconut milk
75ml/ 2 1/2 fl oz/ 1/3 cup water
1 tbsp sweet chilli sauce (or to taste)
1 tsp soy sauce

Scrape the skin from the ginger using the tip of a teaspoon. Grate the ginger finely, you need 1/8 tsp and put in a large bowl.
Crush the garlic with a garlic press of the back of a teaspoon and add this to the bowl.
Squeeze the lime and measure out 1 tbsp into the bowl, along with the soy sauce, honey and peanut butter. Whisk together.
A good tip is to rub a little oil on the spoon to make the honey slide off more easily when measuring. Put the chicken breasts between 2 pieces of cling film and use a rolling pin or mallet to bash the chicken into thin escalopes, around 1/2 cm thick.
Slice each breast into 5 strips and toss in the marinade. Leave for 10 minutes.
To make the sauce put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small saucepan.
Warm gently, stirring constantly, until everything has melted together. Bring to a simmer and cook 1-2 minutes until the sauce thickens.
Remove from the heat, stir in 1 tsp of the leftover lime juice and set aside.
Preheat the grill to high.
Thread the chicken strips onto the skewers and put on a foil-lined baking sheet.
Grill for 5 minutes then turn and grill for a further 5 minutes, until the chicken is cooked through.
Carefully remove the skewers and put them on a clean plate
Warm the sauce again slightly and add an extra tablespoon of water if it has become too thick.
Drizzle a little of the sauce over the skewers and serve the rest in a bowl, for dipping.
Perfect for peanut butter lovers