500g stir fry chicken

Salt and pepper


For the marinade

2 fat garlic cloves

3cm piece of fresh ginger, peeled

1 small, hot red chilli

1 stem lemongrass

1 tbsp sesame oil

1 tbsp light soy sauce


For the peanut sauce

1 small, hot red chilli

5 spring onions

1 fat garlic cloves

1 tbsp vegetable oil

150ml coconut milk

1 tbsp soft brown sugar

1 tbsp sweet chilli sauce

100g unsalted peanuts, ground

A splash of light soy sauce

Juice of 1 lime


Serves 4


For the marinade, blitz the garlic, ginger, chilli and lemongrass to a paste in a food processor. Pulse in the sesame oil and soy sauce until blended. Place the chicken in a large bowl, pour over the marinade along with a good grinding of pepper and mix through, coating all of the chicken. Leave for at least 2 hours, ideally overnight.

To make the sauce, blend the chilli, spring onions and garlic to a paste. Heat the oil in a frying pan and quickly fry the paste until it releases its aromas. Be careful not to brown it. Add the coconut milk and sugar, simmering briefly until the sugar is dissolved, then add the peanuts, stirring until slightly thickened. Stir in the soy sauce and lime juice, adding a little extra coconut milk if it's too thick. Check seasoning, adding more lime juice, sugar or soy to taste.

Thread the strips of chicken in ‘S’ shapes onto metal or pre-soaked wooden skewers. The strips should be touching but not too tightly packed together. Cook over a barbecue or in a lightly oiled griddle pan, turning regularly until browned all over. This will only take a few minutes – be very careful not to overcook and dry out the meat. Serve with the sauce for dipping and a crunchy salad of shredded cabbage and carrot.