Serves 4, 10 minutes preparation, 20 minutes cooking

This classic Thai dish is sure to become one of your family’s favourite meals with the tender chicken skewers and lashings of moreish peanut sauce.


  • For the marinated chicken
  • 500g chicken breasts cut into 3cm chunks 
  • 1 teaspoon turmeric
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh root ginger (grated)
  • ½ teaspoon salt
  • 3 cloves garlic
  • Skewers to cook the chicken on

For the sauce

  • 1 tablespoon oil
  • 3 cloves garlic
  • 1 medium onion
  • ½ teaspoon chilli powder
  • 250 ml water
  • 125 ml peanut butter
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice


  1. First, combine all of the marinade ingredients in a large bowl then add the chicken breast chunks and allow them to marinade for at least an hour.
  2. To cook the chicken once it is marinated, thread the chunks onto the skewers and either griddle or fry them in a tablespoon of oil in a large frying/griddle pan for 4-5 minutes on each side until they are golden and cooked through. Alternatively you could cook them under the grill for 5-6 minutes on each side then cook in a tablespoon of oil. 
  3. Whilst the chicken is cooking, crush the garlic and peel and finely chop onion then gently both in a little hot oil until onion is transparent. Next, add the chilli powder, water, peanut butter and sugar. Stir often – be careful as the mixture could stick really easily at this stage – as you slowly bring the sauce to the boil. Once boiling, remove from the heat and stir in the soy sauce and lemon juice.
  4. Serve the skewers with some Sticky Thai Rice and the sauce drizzled over the top or served on the side.

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