Chicken Swizzle Sticks with Ginger and Peppadew® Sweet and Sour Goldew Peppers

What you'll need

•    1 x 420g jar Peppadew® Sweet and Sour Goldew Peppers
•    4 skinless, boneless chicken breasts, about 400g
•    2.5cm piece fresh root ginger, peeled
•    3 tbsp soy sauce
•    2 tbsp white wine vinegar
•    1 tsp honey
•    2 tbsp oil
•    1 tsp five-spice powder

How you do it

1. Soak 8 wooden kebab skewers in water for 20 minutes. Drain the Goldews, reserving 120ml/4fl oz/1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of cling film and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into 1-cm wide strips.
   
   
2. Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 Goldews finely and stir them in, with the soy sauce, vinegar, honey, oil and spice. Mix the marinade well.
   
   
3. Cut the remaining Goldews in half.
   
   
4. Drain the skewers. Thread a piece of Goldew on a skewer, then pierce the end of a strip of chicken. Weave it, concertina-style, on the skewer, adding a piece of Goldew between alternate loops. Thread two more strips of chicken with Goldews onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly.  Lower the skewers into the marinade and leave for 1 hour.
   
   
5. Grill on the barbecue over medium heat for 6-8 minutes or until cooked through, basting with the remaining marinade.