1 crushed garlic clove
1 ½ tbsp lemon juice
1 tbsp soy sauce
1 tbsp runny honey
1 tsp peanut butter
4 chopped chicken breasts
1 tbsp vegetable oil
½ Chopped onion
½ tsp crushed dried chillies
100g peanut butter
75m coconut milk
1 tsp soft brown sugar
Mix together all the ingredients for the marinade in a bowl.
Cover chicken with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips.
Marinate the chicken for 30 minutes.
Soak the skewers in cold water for 20 minutes - this stops them from burning or charring when cooking.
To make the peanut sauce
Heat the vegetable oil in a pan and sauté the onion and chillies for 4 minutes.
Add the rest of the ingredients and bring to the boil, stirring, then cook until thickened.
Pre-heat the grill.
Thread the chicken strips onto the skewers and grill for about 4 minutes each side.