Chicken Sticks with Sweet Chilli Sauce

Ingredients

SWEET CHILLI SAUCE

• 3 Red Jalapeno or Serrano Peppers
• 3 Garlic Cloves, peeled
• 1/4 Cup Vinegar
• 1/2 Cup Sugar
• 3/4 Cup Water
• Pinch of Salt
• 1 tablespoon cornstarch
• 2 tablespoons water

CHICKEN

• 1 Skinless Chicken Breast
• 2 tablespoon Soya Sauce
• 1 tablespoon Ginger/Garlic Paste
• 2 tablespoon Vegetable Oil
• 2 tablespoons Chilli infused oil
• 1 tablespoon fresh honey

Bamboo Skewers

Directions

SAUCE

1. Puree all the ingredients except the last two
2. Place in a saucepan and boil, then lower and simmer till the mixture thickens a bit and the garlic-pepper bits begin to soften
3. Mix cornstarch and water to make a paste. Whisk in the cornstarch into the sauce and it will help the sauce to thicken slightly so that you don�t end up with a thin sauce with all the little pieces floating on the surface
4. Completely cool before using
5. Remainder sauce can be kept in an air tight jar and used later

CHICKEN

1. Soak the skewers in cold water for approx 20 mins
2. Thoroughly wash the chicken breast and cut into thin long strips
3. In a bowl add the chicken and ginger garlic paste and mix well
4. Leave to stand for 5minutes
5. Next add the soya sauce, oils, honey and mix well and make sure meat is coated well in the marinate
6. Leave to marinate in the fridge for 20 minutes
7. Heat a non-stick frying pan (or griddle) and lower the heat
8. Thread the chicken onto the skewers
9. Place in hot pan and cook, till a light colour appears - top with left over marinate
10. Do NOT be tempted to cook for too long, you are after juicy succulent chicken not dry, rubbery & chewy one
11. Cook for 3-4 minutes each side, Please vary time according to your preference of how you want your chicken done