Chicken Satay Skewers with Peanut Sauce

For 2 servings

• chicken breasts, cut into strips2
• soy sauce1 tbsp
• turmeric1/2 tsp
• brown sugar1 tsp
• vegetable oil1 tbsp
• peanut butter4 tbsp
• chilli paste1/2 tsp
• soy sauce (for the sauce)1 tbsp
• brown sugar (for the sauce)1 tsp
• coconut milk100 ml
• lime juice1 tsp

1. 1

   In a bowl, mix the chicken strips with the soy sauce, turmeric and brown sugar. Cover and leave to marinate for at least 20 minutes.

2. 2

   If using wooden skewers, soak them in water for 10 minutes to stop them burning.

3. 3

   Thread the marinated chicken onto skewers, weaving the strips slightly back and forth so they sit flat and cook evenly.

4. 4

   Heat the oil in a griddle pan or frying pan over medium high heat. Cook the skewers for 3 to 4 minutes on each side, until golden with some char and cooked through.

5. 5

   While the chicken cooks, put the peanut butter, chilli paste, soy sauce and brown sugar in a small pan over low heat. Gradually stir in the coconut milk until smooth and pourable - keep the heat low.

6. 6

   Simmer gently for 3 to 4 minutes, stirring often, until slightly thickened, then stir in the lime juice.

7. 7

   Serve the skewers hot with the peanut sauce alongside for dipping.