Total cooking and preparation time approximately 20 minutes, plus marinating time

Serves 3-4

Ingredients

8 kebab skewers
1½ chicken beast, diced

For the marinade:
1 small or ½ large onion, finely chopped
2 tsp garlic, crushed
1 tbsp ginger, chopped
4 tbsp dark soy sauce
1 tsp ground coriander
2 tsp soft brown sugar
2 tbsp lime juice
1 tbsp vegetable oil

For the sauce:
¼ pint coconut milk or double cream
2 tbsp smooth peanut butter
½ tbsp fish sauce
½ tsp lime juice
1 tsp chilli powder
½ tbsp brown sugar
¼ tsp salt
¼ tsp ground black pepper

Method

1. Put the skewers into a bowl of cold water to soak.
2. Mix the marinade ingredients together in a bowl and toss the chicken in the mixture until well covered.
3. Leave in the refrigerator to marinate for at least 2 hours.
4. Drain the skewers then slide the pieces of chicken onto them and grill for about 10 minutes, turning halfway through.
5. After turning the kebabs, put all the sauce ingredients into a saucepan on a moderate heat.
6. Stir the sauce continuously for about 2 minutes until heated through. Do not allow to boil or it may separate.
7. Spoon some of the sauce onto each plate and serve the kebabs on top, with stir-fried mushrooms and beansprouts and steamed or boiled jasmine rice.