• Buy skinless chicken breasts and cut the breasts into long, thing slices.
• Thread the slices through the sosatie sticks like a ribbon, weaved through.
• Soak the sticks in cold water before you use them – the bamboo stops the chicken from burning if it’s moist.
• Use chilli, fresh lime juice, and garlic and olive oil as a marinade one hour before.

Sauce

• 350g smooth peanut butter (sugar-free, although you can also use macadamia or almond butter)
• 100ml Kikoman soy sauce – only use this brand
• 5 tablespoons lime juice
• 5 tablespoons sesame oil
• Preserved ginger – pink, three pieces
• Three tablespoons of the ginger liquid from jar
• 1 chilli
• 2 cloves of garlic
• 100ml of water

Blend it ALL up into a paste in the blender, then pop the satays on the grill. Once done, serve with the blend as a dipping sauce and enjoy something a little different.

It’s time for Aimee and Peter to take it away:

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