ingredients
makes about 24
1 pound boneless, skinless chicken breasts
sesame seeds, for sprinkling
red pepper, to garnish
for the marinade
6 tbsp vegetable oil
4 tbsp tamari or light soy sauce
4 tbsp fresh lime juice
1 inch piece fresh root ginger, peeled and chopped
3 - 4 garlic cloves
2 tbsp soft light brown sugar
1 tsp Chinese-style chilli sauce or 1 small red chilli pepper, seeded and chopped
2 tbsp chopped fresh cilantro
for the peanut sauce
2 tbsp smooth peanut butter
2 tbsp soy sauce
1 tbsp sesame or vegetable oil
2 scallions, chopped
2 garlic cloves
1 - 2 tbsp fresh lime or lemon juice
1 tbsp soft light brown sugar
method
1. prepare the marinade. Place all the marinade ingredients in the bowl of a food processor or blender and process until smooth and well blended, scraping down sides of the bowl once. Pour into a shallow dish and set aside.
2. Into the same food processor or blender, put all the peanut sauce ingredients and process until well blended. If the sauce is too thick, add a little water and process again. Pour the sauce into a small bowl and cover until ready to serve.
3. Put the chicken breasts in the freezer for about 5 minutes to firm. On a chopping board, slice the chicken breasts in half horizontally, then cut them into thin strips. Cut the strips into 3/4 inch pieces.
4. Add the chicken pieces to the marinade in the dish. Toss the chicken well to coat, cover with clear film and marinate for 3 - 4 hours in a cool place, or overnight in a refrigerator.
5. Preheat the grill. Line a baking sheet with foil and brush lightly with oil. Thread 2 - 3 pieces of marinated chicken on to skewers and sprinkle with the sesame seeds. Grill for 4 - 5 minutes until golden, turning once. Serve with the peanut sauce and a garnish of red pepper strips.
