Serves 4
3 tablespoons of crunch peanut butter (other nut butter can be used)
Small bunch coriander
1 red chilli
3 tablespoons soy sauce
1 clove garlic
4cm piece ginger
Zest and juice of 2 limes (do NOT add the juice if using the sauce for marinating)
3 tablespoons runny honey
2 tablespoons sesame oil
Hot water to thin the sauce if needed
Put the coriander, chilli, peeled ginger, garlic, honey, sesame oil and soy sauce in a blender and pulse a few of times.
Add the peanut butter and blend until smooth. Add the hot water if the sauce is too thick.
Season to taste
If using the sauce for marinating meat, do not add the lime juice as it will cook the meat.
For chicken skewers
Spoon half of the sauce into a nice bowl for dipping
Add the other half into a bowl and add 2-3marinate sliced chicken breasts and mix. Add a splash of sesame oil if needed.
Leave in the fridge to marinate for at least 2 hours.
Soak wooden skewers in cold water to stop them from burning
Preheat oven to 180°C
Line a baking tray with parchment
Remove the chicken from the fridge and skewer
Cook for 10 minutes
Serve with dipping sauce