Lime leaf chicken with sweet chilli & peanut dipping sauce

Lime leaf chicken with sweet chilli & peanut dipping sauce

Impressive and a doddle to make, this is a starter with wow-factor for an Asian-inspired get together

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 minutes plus 30 minutes chilling

Method

  1. Soak 20 wooden skewers in water. Take 15 lime leaves, pull off the stalks and finely chop. Leave the remaining ones whole. Combine the garlic, fish sauce, honey, spring onions and vegetable oil in the food processor. Skewer the chicken with 1 whole lime leaf in between the cubes, put in a flat dish and pour over the marinade. Chill for at least 30 minutes or until ready to grill.
  2. Make the chilli sauce by heating the rice vinegar and sugar. After it boils, turn the heat down and cook for about 3 minutes until thickened. Cool then add the remaining ingredients. cook the chicken on a bbq, grill pan or frying pan until brown, about 2-3 minutes each side. Serve with the chilli dipping sauce.
Try

Lime leaves

Lime leaves give a citrus flavour to marinades, curries and soups that is intensely fragrant. Find them in Asian shops and freeze any left over. If you can't get hold of them, substitute 2 tbsp lime zest.

Per serving

385 kcalories, protein 35.3g, carbohydrate 50.3g, fat 6.1 g, saturated fat 1.1g, fibre 0.3g, salt 0.73 g

Recipe from olive magazine, October 2008.

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Latest comments and suggestions

  • 07 September 2009

    Laura rated and commented on this recipe

    5 stars

    Extremely tasty. Have made twice now - both times as a starter for a meal but added an extra 2 cubes of chicken.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 30 minutes plus 30 minutes chilling

Ingredients

PEANUT CHILLI DIPPING SAUCE

  • 150ml rice vinegar
  • 175g caster sugar
  • 1 tbsp chopped coriander
  • 1 medium red chilli , finely sliced
  • 1 tbsp roasted peanuts , ground
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Per serving

385 kcalories, protein 35.3g, carbohydrate 50.3g, fat 6.1 g, saturated fat 1.1g, fibre 0.3g, salt 0.73 g

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