A Thai street-food favourite, satay skewers thin strips of chicken breast marinated in coconut milk before grilling, served with peanut sauce. Its small skewers and slightly sweet sauce make it a favourite at children's parties.
Cut the chicken breast into thin strips and mix with the coconut milk, cumin and salt, then marinate in the fridge for 10 minutes.
Thread the marinated chicken strips onto skewers and grill for 3 minutes per side over high heat.
Whisk the peanut butter with the soy sauce, lemon juice and water until you have a smooth sauce.
Make sure the coconut milk coats the chicken fully while marinating; dry patches toughen on the grill. If using wooden skewers, soak them in water first to keep them from burning. Allergens: contains tree nuts (peanut), soy.
For children with a peanut allergy, tahini can be used instead of peanut butter; the flavour is a bit more intense but still enjoyable.
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