Serves 4

Cooking time: More than 1 hour

Ingredients

18 bamboo skewers, soaked for 30 minutes in water.
8 chicken thigh fillets, sliced lengthways into 1 cm thick slices.
2 tablespoons extra virgin olive oil
coriander for garnish.

Marinade

75mls soy sauce
40mls white wine vinegar
2 cloves of garlic, crushed
50g sesame seeds
1 teaspoon sesame oil

Satay Sauce

125g crunchy peanut butter
200mls coconut milk
1 tablespoon fish sauce
1 teaspoon finely grated ginger
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon dried chilli flakes
2 teaspoons lemon juice

Method

In a medium bowl mix all of the marinade ingredients together with the chicken. Cover and chill for 30 minutes. Thread the chicken slices onto the skewers so they lay flat.

In a small saucepan combine the satay ingredients and heat gently stirring continually. Simmer for 5 minutes, or until sauce darkens and the oil separates slightly. Set aside.

Heat a char grill pan and brush with the oil. Cook the chicken skewers for 2- 3 minutes on each side or until just cooked through. Serve with the satay sauce and sprinkled with coriander. (If serving as a meal steam some Jasmine rice to serve).