Slice the chicken breast into 6-8 strips. Or, for a vegetarian alternative, swap out the chicken for The Vegetarian Butcher 'What the Cluck'.
Mix together the Marmite Peanut Butter Crunchy with the coconut milk and sweet chilli sauce. Place half to one side in a pot, ready for dipping the chicken once cooked.
Use the remaining peanut butter mix to coat the chicken and thread onto skewers. Leave to marinate for 1 hour.
Once marinated, drizzle the skewers with a little oil and cook for 12-15 mins at 190 degrees celcius, until cooked and piping hot. Alternatively, cook on a bbq over medium heat for 5 mins each side, until cooked and piping hot.
Whilst the chicken cooks, steam the pak choi
Serve the cooked chicken over the steamed pak choi, with chopped coriander and chilli to garnish. Add the dipping sauce and a wedge of lime to finish.
For a vegetarian alternative, swap out the chicken for The Vegetarian Butcher 'What the Cluck'