Satay Chicken Skewers

serves 4 to 6

20 (about 800g) chicken tenderloins, fat and sinew trimmed

  • Soak skewers in cold water for 30 minutes. Drain.

  • Step 2

Thread 1 chicken tenderloin lengthways onto each skewer, making sure the tenderloins are flat. Place in a large non-aluminium dish.

  • Step 3

Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken with the sauce. Cover with plastic wrap and place in the fridge overnight to marinate.

  • Step 4

Place remaining peanut sauce in a small sauce- pan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

90g (1/3 cup) smooth peanut butter

125ml (1/2 cup) chicken stock

1 tbs soy sauce

  • 1 tbs fresh lemon juice

  • 1 tbs olive oil