Chilli Chicken Skewers with Coconut Noodles

A yummy sticky dish that children will love – you can easily substitute the meat and vegetables for something else if your little ones are very picky.

Preparation:

1. Mix the soy sauce, chilli and garlic sauce and runny honey, pour over the chicken and marinate for 25 minutes in the fridge.
2. Preheat the grill to hot. Cut 8 spring onions into 2.5cm/1inch pieces and finely chop the remainder. Thread the chicken onto the skewers alternately with the red pepper and spring onion pieces.
3. Arrange the skewers on a baking sheet lined with foil and grill for 4 minutes on each side, basting with any remaining marinade.
4. Meanwhile, cook the noodles according to the packet instructions. Drain well and set aside.
5. Heat the oil and stir-fry the chilli, any remaining spring onion and curry paste for 1-2 minutes. Add the coconut cream and simmer for 3-4 minutes. Toss in the noodles and peanuts and serve with the chicken skewers.

Useful tip:

100g dry noodles give about 250g ready for wok noodles... more

If you are using wooden skewers soak them in water for at least 30 minutes beforehand. This is necessary to stop skewers from burning and meat from sticking to the skewers.