Chicken lollipops with peanut dipping sauce




  • 1 x 400g can coconut milk
  • 1 spring onion, finely chopped
  • 15ml (1 tbsp) sweet chilli sauce (optional)
  • 5ml (1 tsp) ground ginger
  • 1 garlic clove, finely chopped
  • 15ml (1 tbsp) soy sauce
  • 45ml (3 tbsp) smooth peanut butter

Chicken lollipops

  • 500g chicken breast fillets
  • 20 wooden skewers, soaked in water
  • Olive oil for brushing


Place all sauce ingredients in a small pot and cook over medium heat, stirring, for 10-15 minutes. Set aside. For the lollipops, cut the chicken breasts into thin strips lengthways. Roll the strips up like wheels and skewer them to hold the wheels in place. Brush chicken with olive oil and grill in the oven or in a hot, non-stick griddle pan until cooked through. Serve with bowls of peanut sauce for dipping.

Makes 20.

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