- 4 free-range chicken breasts, sliced lengthways into 2cm (¾in) strips
- For the marinade
- 2tbsp teriyaki sauce
- juice 1 lime
- good pinch crushed chillies
- grated thumbnail-sized piece ginger
- 3 drops fish sauce
- You will need
- 20 metal skewers
Thread the chicken on to the skewers, mix the marinade ingredients together and pour over the chicken. You can leave it to marinate for a few hours. The skewers can also be frozen in the marinade for up to a month. Defrost overnight.
Heat the grill to medium and grill for 10 minutes, turning once. Serve hot with soy dipping sauce.