Chicken Satay Skewers with Peanut Sauce

By: Susan Connel

1 kg Chicken tenderloins
MARINADE PASTE - 1 1/2 Tablespoons LKK Panda Oyster sauce, 2 Tablespoons LKK Soy sauce, 1/4 teaspoon salt, 1/2 tablespoon castor sugar, 2 tablespoons KNOR chicken powder, 1 teaspoon turmeric, 1 Tablespoon curry powder
SATAY SAUCE -500g jar peanut butter (crunchy)500mls water2 heaped tablespoons Jimmys satay paste or Satay sauce1/2 tablespoon salt2 tablespoons castor sugarcouple kaffir lime leaves torn (remove before serving)1/2 teaspoon fish sauce1/2 teaspoon soy sauce
bamboo skewers

Mix marinade to a paste and coat chicken in a shallow dish, use a pastry brush to coat chicken well. Cover and refrigerate chicken to let the flavours develop for a couple of hours or overnight.
In a saucepan mix 500mls water, peanut butter, satay paste, salt, sugar, soy, fish sauce and lime leaves. Mix until heated thru and simmer slowly until a rich sauce consistency.
Dip skewers in ice water and thread chicken on evenly until you have all of the skewers ready to grill or bbq. Cook on medium to high heat with a drizzle of vegetable oil or cooking spray. Turn quickly to ensure they do not burn or dry out.Serve immediately with rice and the peanut satay sauce.Time to tantalise your tastebuds!