Great Food Recipes
Great Food Recipes
About the Recipe
This classic dish. It's super nourishing, packed with flavour, & makes a brilliant meal or a finger food-style appetiser.
Ingredients
2cm Ginger
2 Garlic Cloves
Zest and juice 2 Limes
1 Tsp clear Honey
1 Tbsp Soy Sauce
1 Tbsp medium Curry Powder
3 Tbsp smooth Peanut Butter
600g pack skinless Chicken Breast
200ml can Coconut Milk
1 tsp Vegetable Oil
For the Salad
200g can Sweetcorn
8 Spring Onions, sliced
1 Cucumber, cored and diced
50ml Sweet Chilli Sauce
2 Limes, juice and zest
Handful of unsalted Roasted Peanuts
To Serve
10g Mint, leaves chopped
10g Coriander, chopped
Preparation
Peel the Ginger and finely grate it and tip it into a bowl
Repeat with the Garlic and Lime zest
Juice the Limes, then mix it in the bowl with the Honey, Soy, Curry Powder and Peanut Butter
Give it a good mix then spoon two-thirds of the mix into a small pan
Set aside
Cover the Chicken Breasts in cling film and flatten each one with a rolling pin
Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix
Stir well
Cover with cling film and chill until required
This can be done up to 3 hours ahead.
When the Chicken has nearly finished in the marinade, pour the Coconut Milk into the pan and stir together with the peanut butter mix
The sauce needs to be heated gently and stirred until it starts to thicken a little
 Heat the grill to high and and cover your baking tray with tin foil
 Grill the Chicken strips for about 10 mins, turning occasionally, until lightly charred
For the Salad
Mix all of the ingredients together when the Chicken is cooked
Mix thoroughly
To serve, put the Chicken on each serving plate, together with the salad and the sauce in bowls
Serve with fries and lime wedges on the side