RECIPE | Chicken lollipops with peanut dipping sauce

Makes: 20

Sauce:

1 x 400g can coconut milk

1 spring onion, finely chopped

15ml (1 tbsp) sweet chilli sauce (optional)

5ml (1 tsp) ground ginger

1 garlic clove, finely chopped

15ml (1 tbsp) soy sauce

45ml (3 tbsp) smooth peanut butter 

Chicken lollipops:

500g chicken breast fillets

20 wooden skewers, soaked in water

Olive oil, for brushing

Method:

1. Place all the sauce ingredients in a small pot and cook over medium heat, stirring, for 10-15 minutes. Set aside.
2. For the lollipops, cut the chicken breasts into thin strips lengthways. Roll the strips up like wheels and skewer them to hold the wheels in place.
3. Brush the chicken with olive oil and grill in the oven or in a hot non-stick griddle pan until cooked through. Serve with bowls of peanut sauce for dipping.