• Soy sauce to taste
• Thai fish sauce 2 tablespoons
• Lemon juice 2 teaspoons
• Garlic, crushed 1 teaspoon
• Ginger, crushed 4 cloves
• Brown sugar 1 inch piece
• Honey 2 teaspoons
• Peanut butter 2 teaspoons
• Oil 6 tablespoons
• Onion , chopped 1 tablespoon
• Ginger, crushed 1 small
• Garlic, crushed 1/2 inch piece
• Soy sauce 4 cloves
• Coconut milk 1 tablespoon
• Lemon juice 4 tablespoons
• 1 tablespoon
• Salt to taste
• Honey 1 tablespoon

PREPARATION:

Slice each chicken breast into four long strips with a sharp knife. Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator. Heat oil in a griddle plate. Thread the marinated chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook. For the peanut sauce heat oil in a pan, add the onion and sauté. Turn the satay stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan and continue to sauté. Add soy sauce, peanut butter and two tablespoons of water. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat. Cut the other onion into quarters and separate the layers. Cut the cucumber into cubes the same size as that of the onion layers. Thread the onion and cucumber pieces onto toothpicks. Serve the satay with the sauce and the vegetables immediately.