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Sticky teriyaki chicken bites with peanut dip recipe

Sticky teriyaki chicken bites with peanut dip recipe

4 ratings

These delicious chicken bites are marinated in a sweet and sticky teriyaki sauce, giving you a tasty fusion of spicy and savoury flavours. This exotic Asian recipe is the perfect addition to any party spread and is served with a delectable peanut dip. See method

  • Serves 6
  • 20 mins to prepare, plus 1 hr marinating, and 10 mins to cook
  • 379 calories / serving

Ingredients

For the chicken teriyaki

  • 1kg (2lb 2oz) chicken thighs, skinless
  • 100ml (4fl oz) teriyaki sauce
  • 1 lime
  • 1 tbsp freshly chopped coriander, finely chopped
  • 1 tsp sesame seeds

For the peanut dip

  • 75g (3oz) smooth peanut butter
  • 75ml (3fl oz) coconut milk
  • 1 tbsp light soy sauce
  • 1 red chilli, finely chopped
  • 1/2 lime
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1575kj
    379kcal     19%

  • Fat

    23g 33%

  • Saturates

    6g 30%

  • Sugars

    6g 6%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 7.6g Protein 34.3g Fibre 1.1g

Method

  1. Carefully remove the bones from the chicken thighs by slicing through the flesh on the underside and working the bone out with a small sharp knife.
  2. Cut the chicken into 3cm squares and place in a bowl. Pour over the teriyaki sauce and leave to marinate for at least 1 hour or over night.
  3. To make the dip, mix the peanut butter, coconut milk, soy sauce, chilli and the juice and zest of the lime.
  4. Preheat the grill on high. Thread the chicken onto wooden skewers, then place them under the grill until cooked through and golden, around 5 minutes on each side.
  5. Transfer to a platter and scatter with the coriander and sesame seeds. Cut the lime into wedges and squeeze over the chicken just before serving with the peanut dip.

NOTE: Soak the skewers in water for 20 minutes to prevent them burning under the grill or on the barbecue.

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