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:

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.