Adapted to suit my children from here…
The recipe will make about 12 teaspoons of marinade. 1-2 is enough for 1/2 pack of Fry’s Chicken-Style Strips. Freeze the rest for other times in an ice cube tray.
1 medium onion
3 cloves of garlic
1 inch of ginger
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons vegetable oil
1/2 teaspoon salt
Since the chicken strips and the marinade both usually come out of the freezer I usually defrost them together in the morning and stir together as they melt.
Leave the strips for a couple of hours in the fridge, then thread into a kebab stick and grill. Soak the sticks first to stop them burning.
Serve with rice and stir fried vegetables.