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350 grams skinless chicken breast chopped into bite sized pieces
1 clove Garlic crushed
2 tablespoon dark soy sauce
1 teaspoon dried chilli flakes
2 tablespoon crunchy peanut butter
1 tablespoon Tomato puree
100 mililiters pineapple juice
1. Place the chicken in a shallow, non-metallic dish.
2. Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
3. Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.
1 clove Garlic crushed
2 tablespoon dark soy sauce
1 teaspoon dried chilli flakes
2 tablespoon crunchy peanut butter
1 tablespoon Tomato puree
100 mililiters pineapple juice
1. Place the chicken in a shallow, non-metallic dish.
2. Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
3. Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.
