|10 oz (300 g) skinless boneless chicken breast or thigh fillet, sliced into strips||sea salt and freshly ground black pepper|
|1 tbsp peanut oil||3 tbsp crunchy peanut butter|
|1 tbsp soy sauce||juice of 1 lime|
|1 tsp Asian fish sauce, such as nam pla||half of a well-shaken 14 oz (400 g) can unsweetened coconut milk (about 7 oz/200 g)|
|3 garlic cloves, crushed||½ tsp medium-hot chili powder|
|1 tsp hot red chili paste||splash of Asian fish sauce, such as nam pla|
|juice of 1 lemon|
Soak 8 small wooden or bamboo skewers in cold water for 30 minutes.
Combine the chicken, oil, soy sauce, fish sauce, garlic, chili paste, and lemon juice in a bowl. Season with salt and pepper, and mix well. Set aside to marinate while you make the satay sauce.
Combine the peanut butter, lime juice, coconut milk and chili powder in a heavy saucepan over low heat. Simmer gently, stirring occasionally, for about 10 minutes until the sauce begins to thicken and the coconut milk releases its fragrance. Add a little more water if it is too thick. Remove from the heat, and keep warm until needed.
Preheat the broiler to high. Thread the chicken strips onto the soaked skewers. Broil for 3-5 minutes on each side or until cooked through and lightly charred at the edges. Serve hot with a little crispy lettuce and a bowl of the satay sauce for dipping.
When you are using wooden or bamboo skewers, always remember to soak them for 30 minutes in cold water first, so that they do not burn when cooking.
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