Thai Chicken Satay Skewers

Cut chicken breast into 3/8 inch wide strips crossways and place in a shallow glass dish.

 Combine the soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Reserve 3 tablespoons of the mixture. Add water to the remaining mixture. pour over the chicken and toss so the pieces are coated all over. Cover with plastic wrap and leave to marinate in the refrigerator for anytime from 30 mins to 2 hours, stirring occasionally. The longer it is left the better the taste.

Soak 8 skewers (about 10 - 12 inch long) in cold water for 20 min to stop them from burning, drain.

Meanwhile, for the peanut sauce, combine the coconut milk, the reserved marinade and the peanut butter in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce heat and simmer, uncovered for 2 - 4 minutes until sauce thickens. Keep the sauce warm.

Drain chicken, reserving the marinade. Weave 3 - 4 chicken strips onto each skewer. Brush the chicken with the reserved marinade. Discard the remaining marinade.