Remember, it can take longer than you expect to griddle meat on a skewer, so factor in time.
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Yields:
18 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
107
Ingredients
2Tbsp.
soy sauce
1Tbsp.
runny honey
Finely grated zest and juice 1/2 lime
1tsp.
fish sauce
500g
skinless chicken breasts cut into finger-sized strips (or use 500g mini chicken breast fillets and halve the wider ones lengthways)
vegetable oil
FOR THE DIPPING SAUCE
100g
peanut butter
2Tbsp.
soy sauce
1tsp.
runny honey
1tsp.
fish sauce
1
garlic clove, crushed
1tsp.
sriracha (optional)
Juice 1/2 lime
YOU WILL ALSO NEED
18
short wooden skewers, soaked in cold water for 30mins
Directions
Step 1In a medium bowl, mix soy sauce, runny honey, lime zest and juice and fish sauce. Add chicken strips to the marinade and mix to coat. Cover and chill for at least 1hr (up to 24hr).
Step 2Thread the chicken on to the skewers. Preheat a griddle pan over medium heat and brush with some vegetable oil. Griddle the chicken for 12-15min, turning occasionally, or until charred and cooked through.
Step 3Meanwhile, make the dipping sauce. In a small pan gently heat peanut butter, soy sauce, honey, fish sauce, garlic, 1tsp sriracha (if using) and 100ml water, until smooth and combined. Remove from heat and stir in the lime juice. Thin with extra water, if needed. Serve with the skewers.
GET AHEAD Marinate chicken up to a day ahead; cover and chill. Make, cool, cover and chill sauce up to a day ahead. Complete recipe to serve, allowing sauce to come up to room temperature and thinning with just-boiled water, if needed.
Per serving (without sauce):
Calories: 107
Protein: 9g
Fat: 6g
Saturates: 1g
Carbs: 4g
Sugars: 3g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
