- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 117
- Fat Content: 6g
- Saturated Fat Content: 3g
- Carbohydrate Content: 4g
- Sugar Content: 3g
- Fiber Content: 1g
- Protein Content: 12g
- Sodium Content: 0.3g
- ginger - small piece ginger
- garlic-clove - 2 garlic cloves
- lime - zest and juice 1 lime
- clear-honey - 1 tsp clear honey
- soy-sauce - 1 tbsp soy sauce
- curry-powder - 1 tbsp mild curry powder
- peanut-butter - 3 tbsp smooth peanut butter
- chicken-breast - 500g pack skinless chicken breast fillets
- coconut-milk - 165ml can coconut milk
- vegetable-oil - 1 tsp vegetable oil
- rice - cooked rice and lime wedges, to serve
- cucumber - 1 cucumber
- white-wine-vinegar - 2 tbsp white wine vinegar
- golden-caster-sugar - 1 tbsp golden caster sugar
- sweet-chilli-sauce - sweet chilli sauce (optional)
- coriander - bunch coriander, leaves picked (optional)
- KIDS the writing in bold is for you.GROWN-UPS the rest is for you.Make a yummy marinade.Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing!Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made.Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required.This can be done up to 3 hrs ahead.
- Cook your tasty sauce.While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers.The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken.Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler.Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber.Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
School holiday recipe for 4 – 8 people, takes only 10 mins; recipe has ginger, garlic clove, lime, clear honey, soy sauce, curry powder, peanut butter, chicken breast, coconut milk, vegetable oil, rice, cucumber, white wine vinegar, golden caster sugar, sweet chilli sauce and coriander.