CHICKEN SATAY

This recipe was given to me by a Thai lady.  Sorry, no quantities as I do it by eye and taste. For the marinade the main ingredient is the oil.  Don't add too much Soy Sauce or it will be salty and you only want a splash of Fish Sauce.

INGREDIENTS
Chicken fillet or thighs cut into strips or bite sized pieces

MARINADE:
Olive Oil (You could also use Coconut Oil or Sesame Oil)
Soy Sauce
Freshly Grated Ginger
Minced Garlic
Chinese / Thai Fish Sauce
Chopped Chilli (optional)

PEANUT SAUCE:
Crunchy Peanut Butter
Milk / Coconut Milk
Soy Sauce
Chinese / Thai Fish Sauce
Honey / Brown Sugar

Note:  If you would like the chicken to be sticky you could add some honey to the marinade.  Also if you would like the sauce to be slightly spicy you could add a little chopped chilli

METHOD
Mix all the marinade ingredients together, place in a dish along with the chicken.  Turn the chicken to ensure all the chicken is covered with the marinade.  Cover the dish with cling film and place in the fridge.  Leave to marinate for a few hours.

To make the peanut sauce place the peanut butter in a pan with a little milk, a splash of soy sauce, a splash of fish sauce and a drizzle of honey.  Heat through stirring all the time and add more milk as needed until the sauce is the right consistency.  Be careful not to overheat or the sauce with thicken too much.  Taste and add soy sauce and honey to taste, bearing in mind that soy sauce is salty.

When you're ready to cook the chicken thread the chicken pieces onto skewers, don't pack them too tightly and then they will cook quickly.  Cook either under the grill or on the barbecue.  Serve with the warm peanut sauce.