Ingredients
Method
For the Marinade
- 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 cover your baking tray with tin foil
- Grill the Chicken strips for about 10 mins, turning occasionally, until lightly charred
- Keep a close eye on the chicken while grilling, as grills can vary widely in intensity.
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.
Nutrition
Notes
Ensure the sauce is heated gently and stirred constantly as it thickens. High heat can cause the coconut milk to split or the peanut butter to stick to the bottom of the pan and burn, leading to a grainy texture and an unpleasant flavour.
Keep a close eye on the chicken while grilling, as grills can vary widely in intensity. Turning occasionally helps ensure even cooking and prevents burning, aiming for that perfect light char without drying out the chicken.
Keep a close eye on the chicken while grilling, as grills can vary widely in intensity. Turning occasionally helps ensure even cooking and prevents burning, aiming for that perfect light char without drying out the chicken.