Satay Chicken Skewers

20 small bamboo skewers
8 chicken breasts, each cut into four long strips
2/3 Cup smooth peanut butter
1 Cup chicken stock
2 Tablespoons soy sauce
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil

Soak skewers in cold water for 30 minutes. Drain.

Thread 1 chicken strip lengthways onto each skewer, making sure the it is flat. Place in a large dish. Repeat until all the chicken is used.

Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken with the sauce. If time permits, cover with plastic wrap and place in the fridge overnight to marinate.

Place remaining peanut sauce in a small sauce- pan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

Heat the oil on barbeque over medium-high heat. Add ½ the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.