Here's another recipe where the chicken is supposed to be grilled and served on skewers, but as usual I didn't bother, because the first thing I do when it's on my plate is to slide those bits of meat right off. Instead, I popped them lose under the grill on a sheet of foil and turned them now and again, which worked perfectly fine.
Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you were warned!
500g chicken, sliced or cubed - it honestly doesn't matter
1/2 tsp ground ginger
1 tsp of garlic granules
1 tbsp soy sauce
1 tbsp honey
3 tbsp smooth peanut butter
165ml coconut milk
1. If using skewers, you'll need to soak them in cold water to stop them burning.
2. Mix the ginger, garlic, half the juice of the lime and the zest, honey, soy, and peanut butter in a bowl, You may need to add a splash of water if the mixture is too stiff. Set 2/3 of it aside for later.
3. Mix the chicken with the remainder of the sauce, cover and chill for a couple of hours.
4. Make the sauce with the other 2/3 by adding the coconut milk, then heat and stir gently.
5. Thread the skewers with the chicken and grill. Turn frequently .
I served mine with rice fried with mushrooms (because I had some I needed to use up) and peas.
Honestly, it tastes better than it looks. Some wilted greens would have added a splash of colour, but as I don't like them much, I didn't bother.