Preparation time: 10 minutes, plus 30 minutes for marinating
Cooking time: 10 minutes
2 garlic cloves, peeled
1 tbsp chopped fresh root ginger
3 tbsp peanut butter
2 tbsp rice wine vinegar
3 tbsp light soy sauce
3 tbsp dark brown sugar
1 small chilli, deseeded
3 tbsp lime juice
1 small shallot
salt and pepper
1 tbsp groundnut oil
2 chicken breasts, cut into strips
sweet chilli sauce, to serve (optional)
- Put all the ingredients except the groundnut oil, chicken and sweet chilli sauce into a mini food processor and blend until smooth. Transfer to a bowl, add the chicken and marinate for a minimum of 30 minutes, or up to 4 hours – the longer, the better.
- Heat the groundnut oil in a frying pan.
- Remove the chicken from the marinade and fry until it’s cooked through and the surface has caramelised. Alternatively, the chicken can be put on to skewers and barbecued.
- Serve with a dipping sauce, such as sweet chilli sauce.
Recipe and image courtesy of Annabel Karmel. Annabel’s Family Cookbook (Ebury Press) is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit www.annabelkarmel.com