Cut each chicken breast lengthways into five strips.
In a bowl, mix the ingredients for the sauce.
Pour one quarter of the sauce into another bowl, then add the chicken strips. Cover and let marinate for 3 to 4 hours in a cool place. Store the rest of the sauce in a cool place.
When ready to cook, take the chicken strips from the marinade, removing excess, and discard the marinade.
Thread each chicken strip onto 20 mini-skewers.
In a pan heat the sesame oil over medium heat. Cook the skewers for 8 to 10 minutes, turning from time to time until the inside of the meat is no longer pink.
At the same time, pour the rest of the rest of the sauce into a pot. Bring to a boil and let simmer on medium-low for 8 to 10 minutes.
Serve the skewers with the sauce and lime wedges.
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