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2 Large chicken breasts
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½ Tin of coconut milk
-
4 tbsps Light soy sauce
-
1 tbsp Dark soy sauce
-
2 tbsps Fish sauce
-
1 Juice of a lime
-
1 tsp Black pepper
-
1 tsp Cayenne pepper
-
1 tsp Garlic paste
-
2 tbsps Peanut butter
-
½ Tin of coconut milk
-
3 tsps Chilli flakes
-
1 tbsp Chilli oil
-
2 tsps Honey
-
2 tbsps Light soy sauce
-
1 tbsp Fish sauce
-
Chilli oil
-
Coriander
-
Spring onion
-
Sesame seeds
Served with a spicy peanut sauce and Keto friendly!
Simply cube the chicken breast and mix with the marinade ingredients. Refrigerate for 2 hours then skewer and grill until starting to char.
For the sauce, just blend or mix together.
When the chicken is almost done, brush some of the sauce onto the skewers and plate up when browned.
Garnish the sauce with the oil and coriander and the chicken with the spring onion and sesame seeds.
Served with a spicy peanut sauce and Keto friendly!
-
2 Large chicken breasts
-
½ Tin of coconut milk
-
4 tbsps Light soy sauce
-
1 tbsp Dark soy sauce
-
2 tbsps Fish sauce
-
1 Juice of a lime
-
1 tsp Black pepper
-
1 tsp Cayenne pepper
-
1 tsp Garlic paste
-
2 tbsps Peanut butter
-
½ Tin of coconut milk
-
3 tsps Chilli flakes
-
1 tbsp Chilli oil
-
2 tsps Honey
-
2 tbsps Light soy sauce
-
1 tbsp Fish sauce
-
Chilli oil
-
Coriander
-
Spring onion
-
Sesame seeds
Simply cube the chicken breast and mix with the marinade ingredients. Refrigerate for 2 hours then skewer and grill until starting to char.
For the sauce, just blend or mix together.
When the chicken is almost done, brush some of the sauce onto the skewers and plate up when browned.
Garnish the sauce with the oil and coriander and the chicken with the spring onion and sesame seeds.