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Ingredients
500 g chicken breast boneless skinless
4 tbsp cilantro leaves chopped
1 tsp peppercorns black
2 juice of lime
1 tsp g muscovado sugar light
2 garlic clove crushed
1 tbsp vegetable oil
125 ml rice vinegar
2 tbsp sugar
1 to 5 chilies red deseeded finely chopped
1 shallots thinly sliced
1 cucumber
Equipment
frying pan
grill
skewers
Directions
Cut the chicken into thin slices.
Mix the coriander, pepper, lime juice, sugar, garlic and oil. Toss the chicken in this mixture, then thread on to 12 bamboo skewers. You can make these up to a day ahead and chill until ready to cook.
Make the dip.
Heat the vinegar and sugar in a small pan until the sugar has dissolved, then increase the heat and boil for 3 minutes, until slightly syrupy.
Remove from the heat and stir in the chilli and shallot. Leave to cool.
Thinly slice a 5cm piece of cucumber, quarter each slice and add to the dip.
Cut the rest of the cucumber into thin sticks.
Cook the chicken under a preheated grill for 3-4 minutes each side, then serve with the dipping sauce, cucumber sticks, rice and pak choi.
