• 6servings
  • 50minutes
  • 470calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E
MineralsNatrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g (9 oz) crunchy peanut butter

  2. handful chopped fresh coriander

  3. 175g (6 oz) salsa

  4. 4 tablespoons dark brown soft sugar

  5. 7 tablespoons soy sauce

  6. 1 tablespoon salt

  7. 4 tablespoons lemon juice

  8. 1/2 teaspoon cayenne pepper

  9. 1/2 teaspoon freshly ground black pepper

  10. 3 tablespoons minced garlic

  11. 1 bunch spring onions, chopped

  12. 3 skinless, boneless chicken breast halves - cut into strips

  13. 2 green peppers, seeded and cut into square pieces

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine crunchy peanut butter, coriander, salsa, dark brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and spring onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.

  2. While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the barbecue.

  3. Preheat the barbecue to a high heat. Or preheat your oven to grill.

  4. Thread chicken onto skewers like a snake, and in between each loop add a piece of green pepper.

  5. Barbecue skewers, turning once, for 4 to 6 minutes; or grill, until just browned and cooked through.


Send feedback