Ramadan recipe: Chicken satay

Serves: 2
Ingredients:
> Chicken breast fillet, diced 2 x 150 gm
> Lemon wedges to serve
> For the marinade:
> Sweet soy sauce 2 tbsp
> Oyster sauce 2 tbsp
> Shallot, peeled, sliced 1 pc
> Garlic, crushed 1 clove
> For satay sauce:
> Peanut butter 100 gm
> Chilli powder 5 gm
> Sweet soy sauce 2 tsp
> Sugar, light brown 1 tsp
> Limejuice, 1 kafir lime 
Method:
Blend together all the ingredients for the marinade in a shallow dish.
Add the chicken, turn several times to coat, then cover and marinate in the refrigerator for 2 hours or overnight.
Soak 10 wooden skewers in water to remove the dirt. Alternatively, use metal skewers.
To make the satay sauce, bring all ingredients to the boil in a pan; transfer to a small bowl.
Thread each strip of chicken onto a skewer, then grill for 10 minutes, or until cooked through.
Serve the chicken skewers with the satay sauce. Offer lemon wedges to squeeze over the skewers. 
Courtesy: wknd. cookbook

• Ramadan Delight