Ingredients:
4 skinless boneless breast portions
Marinade
2 cloves crushed garlic
1 in piece finely grated ginger root
2 tsp Thai Fish Sauce
2 tbsp light soy sauce
1 tbsp clear honey
satay sauce
6 tbsp crunchy peanut butter
1 red chili, seeded and finely chopped
juice of one lime
4 tbsp coconut milk
salt
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Preparation:
Make the satay sauce. Put all ingredients into the food processor and blend til smooth. Check seasoning. Add more lime or salt if needed. Cover and set aside.
Slice chicken breasts into 4 long strips each.
Combine all marinade ingredients in a large bowl. Stir well. Add chicken strips. Toss well until well coated. Cover for at least 30 minutes in refrigerator. soak 16 wooden satay sticks (or kebab skewers) in water.
Preheat grill or broiler to high. Drain sticks or skewers. Drain chicken. Thread one strip of chicken on each skewer. Grill for 3 minutes on each side, or until chicken is golden brown and cooked through.
Serve immediately with satay sauce.
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