12 bamboo skewers
500g chicken thigh fillets, diced (beef, lamb and pork can also be used)
2 tablespoons peanut oil
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon soy sauce
1 garlic clove, crushed
peanut sauce, to serve
Steps:
Soak the bamboo skewers in cold water for 15-20 minutes.
Thread diced chicken onto the bamboo skewers. Arrange in a large, shallow dish.
Combine the peanut oil, soy sauces and garlic in a bowl and stir to combine. Pour the marinade over the chicken and leave to marinate in the refrigerator for 1-2 hours.
Cook the satays on a barbecue for 10-15 minutes, or until cooked through.
