Mini Chicken Satay - cooking recipe

Ingredients

3 None boneless skinless chicken breasts, thinly sliced
16 None bamboo skewers, soaked
1 tbsp peanut oil
None None Lime wedges, to serve
None None FOR THE SATAY SAUCE
1/3 cup coconut milk
1/4 cup crunchy peanut butter
1 tbsp brown sugar
2 tsp soy sauce
1 tsp red pepper flakes
None None FOR THE CHILI AND VINEGAR SAUCE
1/2 cup sugar
1/2 cup white vinegar
1 small carrot, finely diced
1 small small cucumber, finely diced
1 None birds-eye chili pepper, thinly sliced

Preparation

Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.