Chicken satay skewers

This chicken satay recipe is easy to make and makes a great appetizer or light meal. The same ingredients used to make the marinade and dipping sauce are the same, just in different quantities.

Ingredients:
1 kg of boneless, skinless, chicken strips
9 tablespoons of powdered peanut butter
(6 for the marinade and 3 for the dipping sauce)
3.5 tablespoons of low sodium soy sauce
(2 for the marinade and 1.5 for dipping sauce)
3 tablespoons of rice wine vinegar
(2 for marinade and 1 for dipping sauce)
2 tablespoons of honey
(1 for the marinade and 1 for dipping sauce)
4 tsp of garlic
(3 for marinade and 1 for dipping sauce)
1 tsp of ground cumin powder
(.5 for marinade and .5 for dipping sauce)
.75 tsp of tumeric powder
(.5 for marinade and .25 for dipping sauce)
1 tablespoon of olive oil
(.5 for marinade and .5 for dipping sauce)
Chilli flakes (optional)

1) Wash chicken well and if you haven't bought the pre-sliced skinless and boneless chicken breast then you will need to skin, de-bone and slice chicken into strips.

2) Add and mix peanut butter, honey, rice wine vinegar, soy sauce, garlic, cumin powder, tumeric powder and olive oil into a mixing bowl for the marinade.

3) Add chicken strips to the marinade. Leave it in the fridge overnight or at least for a couple of hours.
4) In the meantime make the dipping sauce by adding all the ingredients in a mixing bowl and mix well.

5) Take marinated chicken and put onto skewers. 
TIP: If you use wooden skewers then soak the skewers in water for a few minutes.
6) Barbeque or grill them until chicken is cooked.

7) Serve with dipping sauce and enjoy!

Makes about 20 pieces of chicken satay.
Calories per piece: 111, Fat: 3g, Sugar: 3g, Protein: 17g, Fiber: 1g, Sodium: 252mg, Carbs: 4g