Cut chicken into 36 strips. Whish together remaining ingredients (except garning and peanut sauce) and pour over the chicken. Cover and marinate in the refrigerator overnight.
Soak 18 bamboo skewers in warm water for 30 minutes.
Drain the skewers, then thread 2 chicken strips on each skewer, twisting the strips so they wind securely around the skewers.
Grill chicken for about five minutes, turning once and brushing with the marinade from the dish.
Serve hot, garnished with cucumber and chilli flowers. Pass peanut sauce separately.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 136.9mg||42 %|
|Sodium 547mg||19 %|
|Potassium 764mg||20 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.9g|
|Protein 56g||80 %|
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Calories per serving: 370
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