Ingredients

• 5 chicken breasts (about 800g in weight.)
• 8 long skewers
• 5 tablespoons soy sauce
• 3 tablespoons lemon juice
• 1 1/2 tablespoons brown sugar
• 4 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons fresh ginger, grated
• pepper
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 cup water
• 1 tablespoon lemon juice
• 2 teaspoons curry powder (I use hot curry powder)
• 3 teaspoons sweet chili sauce
• 1 large onion, chopped into wedges
• 8 -16 mushrooms (depends on size if they are large chop in half and you will only need 8 if small and using whole mus)

Instructions

1. Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.

2. Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.

3. Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.

4. Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.

5. I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.

6. Sauce.

7. I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.

8. Heat oil in a pan, add onions and garlic and cook to soften onion.

9. Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.