Prepare Ahead

Complete Step 1 and Step 2 up to 24 hours in advance. The satay sauce can be made the day before and reheated.

Instructions

1. 1

   Cut the chicken into thin strips across the grain of meat. Spread them out in a shallow, non-metallic dish.

   
   

2. 2

   In a small bowl, mix together 1/2 tbsp of salt, 2cm of peeled and grated ginger, 2 crushed garlic cloves, cumin, coriander, lemongrass purée, sugar, lime juice from 1/2 a lime, 2 tbsp of soy sauce, and 2 tsp of the vegetable oil. Spoon this mixture over the chicken, turning the strips until they are well coated. Cover the dish with cling film and place in the refrigerator to marinate overnight.

   
   

3. 3

   To make the satay sauce, put the peanut butter with half the garlic in a small saucepan and cook over a low heat for 2 minutes. Add 175ml (6fl oz) water, the creamed coconut, 1 tbsp of soy sauce, sugar, and 1cm of peeled and finely chopped ginger, and cook for 2 minutes, stirring until smooth.

   
   

4. 4

   Add the lemon juice and remaining garlic and season to taste with cayenne pepper, salt and pepper. Let the sauce cool, cover with cling film, and chill.

   
   

5. 5

   When ready to cook, remove the chicken from the dish and thread the pieces on to the wooden skewers. In a pan over low heat, re-heat the satay sauce, stirring frequently to prevent lumps.

   
   

6. 6

   Brush the chicken with oil and grill or barbecue for 5 minutes, turning over once, or until the chicken is cooked through. Garnish with lime wedges and serve hot with the satay sauce.