8 Chicken Breast (about 1 kg), cut in 2 cm squares

Marinade

• 3 Lemongrass stems, white part finely chopped
• 1 Onion large, chopped
• 6 Garlic cloves, chopped
• 3 Chilli, finely chopped
• 2 tsp Cumin powder
• 4 tsp Coriander powder
• 1 tsp salt
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 100 ml Vegetable oil

Sauce

• 200g Smooth Peanut butter
• 400ml Coconut Milk
• 200ml Water
• 3 tbsp Sweet Chilli Sauce
• 1.5 tbsp Soy Sauce
• 3 tsp Lemon Juice

Noodle Salad

• 250g Medium Noodle
• 1 Carrot, shredded
• ½ Cucumber, deseed and shredded
• 1 Green Pepper, julienne
• 1 Red Pepper, julienne
• 4 Green Onion, white part, julienne
• Coriander, chopped
• Red Onion, sliced
• 2 Chilli, fine chop

Dressing

• 1/3 Cup Olive Oil
• 1 tbsp Sesame Oil
• Ginger
• 3 tbsp apple cider vinegar
• Zest and juice of half an orange
• 1 tbsp ginger
• ¼ tsp garlic powder
• ½ tsp salt
• ½ tsp sesame seeds

Mix chicken with marinade in a Ziplock bag and leave in fridge for 1 hour. Then place chicken on skewers and place on BBQ turning frequently until browned. Then move to indirect heat to finish cooking.

Place ingredients for the sauce in a pot and bring to a simmer. It will reduce and thicken. After 5 mins, remove from the heat and it will thicken further.

Place skewers on a platter and drizzle over some satay sauce. Serve the remaining sauce in bowls.

Mix dressing ingredients in a dressing bottle and shake well.

Marinade the shredded vegetables for 15 mins in some dressing. Then toss in cooked noodles with some more dressing. Place on a platter and garnish with coriander.