Mini Chicken Satay

• 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

1. Thread chicken onto skewers and brush with oil.
2. 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.
3. 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.
4. 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.

chicken breasts, bamboo skewers, peanut oil, lime wedges, satay sauce, coconut milk, crunchy peanut butter, brown sugar, soy sauce, red pepper, vinegar sauce, sugar, white vinegar, carrot, cucumber, birdseye chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/35138 (may not work)