Chicken satay with peanut sauce

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Ingredients (15)

60 ml	soy sauce — light
10 ml	chilli sauce
10 ml	lemongrass — finely chopped
500 g	chicken breast fillets — sliced into strips
	peanut oil — or sunflower oil
	fresh coriander — to garnish

PEANUT SAUCE:

200 g	peanuts — unsalted, roasted
1	onion — finely chopped
2 cloves	garlic — cloves, crushed
30 ml	soy sauce
5 ml	chilli sauce
20 ml	lemon — juice only
15 ml	brown sugar
10 ml	lemongrass — finely chopped
1x 410 g	coconut milk — tinned

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Method:

Mix the soy sauce, chilli sauce and lemon grass together. Put the chicken into a container and pour the sauce over it. Toss to coat well and then leave to marinate for an hour or two.

Thread the chicken onto satay skewers. Heat a griddle pan and brush with oil once it’s hot, then cook the satays until browned on both sides and cooked through. Brush with the remaining marinade while cooking. Serve

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