• 600g boneless and skinless chicken breasts, cut into strips
• 80 ml apple cider
• 2 tbsps. lime juice
• 2 tbsps. fish sauce
• 1 tsp. sesame oil
• 4 tbsp sunflower oil
• 6 drops Ginger Spice Drops®
• 4 drops Lemongrass Spice Drops®
• 5 drops Garlic Spice Drops®
• Around 20 skewers, soaked in water for 30 minutes

Ingredients for sauce

• 120g roasted peanuts
• 3 tbsps. apple cider
• ½ tsp. sesame seeds
• 4 drops Garlic Spice Drops®
• 1 spring onion very finely chopped
• A pinch of red pepper flakes

1. In a bowl large enough to hold the chicken, mix the apple cider, lime juice, fish sauce, sesame oil, 2 tbsp of the sunflower oil, Ginger, Lemongrass, and Garlic Spice Drops® to make a marinade.
2. Add the chicken breasts to the marinade and with clean hands, rub it onto each strip. Cover the bowl and refrigerate overnight.
3. Take the marinated chicken and thread the strips through soaked skewers in a concertina pattern.
4. Place in a tray and put under a medium-hot grill. Brush with the remaining sunflower oil. Turn the chicken skewers after about 4 minutes to cook the other side for about 4 minutes. Place the cooked chicken onto a plate to cool.
5. For the sauce, blend all the ingredients together until smooth.
6. Enjoy the chicken with the dipping sauce.