< Chicken satay

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Yield: 3-4 chunky satays

Time: 40 min

Notes: Serve with rice

Ingredients

• chicken breast fillets
• skewers!

Peanut sauce

• 3 Tbsp peanut butter
• 165 ml cononut milk
• some ginger
• 2 crushed garlic cloves
• 1 lime zest and juice
• 1 Tbsp soy sauce
• 1 tsp honey
• 1 Tbsp curry powder
• 1 tsp vegetable oil

Cucumber salad

• 1 cucumber
• 2 Tbsp white wine vinegar
• 1 Tbsp golden sugar
• fresh coriander

Method

• Mix up the ingredients for the peanut sauce. Set aside 2/3rds for simmering and 1/3rd for marinading the chicken.
• Put the chicken between some baking sheets and give it some bashing and rolling to get it nice and flat.
• Get the chicken and the marinade together.
• Get the sauce simmering.
• Sew the chicken onto the skewers in an S-shape.
• Lightly oil a suitably sized baking tray and line up the skewers on top so the chicken isn’t touching.
• Grill at high temperature for about 10 minutes, turning as needed.

Cucumber salad

• Use a peeler to peel the cucumber and some way into the flesh.
• Dissolve sugar into vinegar and pour over the peels.