500g chicken fillet\thigh meat cut unto strips salt and pepper 1 tablespoon lemon juice 1 teaspoon crushed garlic Pinch chili powder
Sauce: 180g smooth peanut butter 180ml water 2 tablespoons brown sugar pinch chili powder (more if you like it spicy) 1 tablespoon soy sauce 1 tablespoon minced or finely grated onion (don't leave this out)
Toasted sesame seeds bamboo skewers soaked in water
First make the sauce by adding all of the ingredients to a small pot on a medium heat, stir until it comes to a slow simmer and allow to simmer for 5 minutes stirring from time to time. Remove from the heat and leave to cool.
Place the chicken strips in a bowl and season with salt and pepper, add the lemon juice, garlic and pinch of chili powder. Mix it up, cover and place in the fridge for about 30 minutes.
Thread the chicken onto the skewers but not too tightly. You want them to cook quickly and evenly. If they are too tightly packed you are likely to have raw insides.
Place the skewers on a rack in a roasting pan and grill under a hot grill in the oven until cooked through. Turn at least twice and brush over a bit of the satay sauce at each turn.
When cooked place them on a platter, sprinkle with sesame seeds and serve with the rest of the satay sauce in a bowl for dipping.