Thai Chicken Satay with Peanut Sauce

Slice 150 gr Chicken Fillet into long, thin strips suitable for threading onto skewers.

In a mixing bowl, combine 5 ml Soy Sauce, ¹/₂ tbsp Sunflower oil, , ¹/₄ tbsp Honey, ³/₄ cloves Garlic, 3 gr Ginger root, ¹/₂ tsp Curry, 1 tsp Turmeric, and ¹/₂ tsp Black Pepper - Powder to make the marinade.

Add the sliced chicken to the marinade, stir well to coat every strip, and refrigerate for 20 minutes.

Thread the marinated chicken strips in an accordion fold onto wooden skewers.

In a small saucepan over low heat, whisk together 25 gr Peanut butter, 20 ml Coconut milk, 5 ml Soy Sauce, ¹/₄ tbsp Honey, ¹/₂ cloves Garlic, and 15 ml Water until smooth and creamy.

Remove the saucepan from the heat and stir in until fully incorporated.

Heat a grill pan over medium-high heat, grease it with ¹/₄ tbsp Sunflower oil, and grill the chicken skewers for 3 to 4 minutes on each side until cooked through with a charred finish.

Arrange the hot chicken satay skewers on a platter alongside the warm peanut sauce, garnished with ¹/₄ piece Lime, , and 5 gr Spring Onion.