Ingredients:
serves 4
- 2 tbsp. vegetable or peanut oil
- 1 tbsp. sesame oil
- juice of 1/2 lime
- 2 skinless, boneless chicken breasts, cut into small cubes
- 2 tbsp. vegetable or peanut oil
- 1 small onion, chopped finely
- 1 small fresh green chili, seeded and chopped
- 1 garlic clove, chopped finely
- 4 fl oz / 125 ml / 1/2 cup crunchy peanut butter
- 6-8 tbsp. water
- juice of 1/2 lime
( Measuring Cooking )
Procedures:
Combine both the oils and the lime juice in a nonmetallic dish. Add the chicken cubes, cover with plastic wrap, and let chill for 1 hour.
To make the dip, heat the oil in a skillet and sauté the onion, chili, and garlic over low heat, stirring occasionally, for about 5 minutes, until just softened. Add the peanut butter, water, and lime juice and let simmer gently, stirring constantly, until the peanut butter has softened enough to make a dip—you may need to add extra water to make a thinner consistency.
Meanwhile, drain the chicken cubes and thread them onto 8-12 wooden skewers – soak the skewers in cold water for 45 minutes before threading the meat to help stop them burning during cooking. Put under a hot broiler or on a barbecue, turning frequently, for about 10 minutes, until cooked and browned. Serve hot with the warm dip.