Lately I’m cooking a lot of Asian influenced food. The fridge contains fish sauce, oyster sauce, different soya sauces and chili. I have fresh cilantro on the kitchen counter and yesterday I even planted some cilantro seeds as my consumtion is so high. These little skewers and dipping sauce was one of the dishes that I cooked for an Asian dinner some weeks before Christmas. The recipe is from Olive; it’s easy, delicious and I’ve modified it a bit.
- Chicken skewers with sweet chili and peanut dipping sauce
2 garlic cloves
2 tsp fish sauce
2 tsp honey
3 spring onions, chopped
2 tsp vegetable oil
4 chicken breasts, cut into cubes
150 ml rice vinegar
100 gram caster sugar
2 tbsp cilantro, chopped
1 red chili, finely chopped
1 tbsp roasted peanuts, very finely chopped
Soak as many wooden skewers as you have chicken breat cubes (around 15) in water. Combine all the marinade ingredients in a food processor. Pour the marinade into a bowl and add the chicken breast cubes. Chill for at least 1 hour.
Heat rice vinegar and sugar in a small sauce pan. Let simmer for around 5 minutes until it thickens a bit. Cool and add the remaining ingredients.
Skewer the chicken and cook it on a grill or frying pan until brown. Serve with the dipping sauce. I always divide dipping sauce in individual small bowls, one for each guest.