Chicken satay

Method

1. Add the garlic and ginger to a bowl, along with the lime juice, soy sauce, honey and peanut butter. Whisk together.

2. Put the chicken breasts between 2 pieces of cling film and use a rolling pin or mallet bash the chicken into thin escalopes, around 1/2 cm thick.

3. Slice each breast into 5 strips and toss in the marinade. Leave for 10 minutes.

4. To make the sauce put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small saucepan.
Warm gently, stirring constantly, until everything has melted together. Bring to a simmer and cook for 1-2 minutes until the sauce thickens.

5. Remove from the heat, stir in 1 tsp of lime juice and set aside.

6. Preheat the grill to high. Thread the chicken strips onto skewers and put on a foil-lined baking sheet.

7. Grill for 5 minutes, then turn and grill for a further 5 minutes, until the chicken is cooked through.

8. Carefully remove the skewers and put them on a plate.
Warm the sauce again and add an extra tablespoon of water if it has become too thick. Drizzle a little sauce over the skewers and serve the rest in a bowl, for dipping.