Preparation

• Cut chicken breast into thin strips. Place in a bowl. 
• Add Satay marinade.
• Mix well and keep refrigerated for 30 minutes.
• Soak bamboo skewers for 10 minutes in cold water (to prevent burning). Thread up stripes of chicken on the skewers. 
• Grill in oven or in a big pan, basting time to time with the leftover marinade.
• Garnish with fresh chopped coriander.
• Serve hot with Satay peanut sauce.