Chicken satay with coconut sauce

Cut chicken filet into strips of approx. 2 cm wide. Put each bar for 2/3 parts on a soaked stick and place chopsticks in a low bowl. Cook in a bowl of coconut milk with peanut butter. Stir in oil, soy sauce, sambal, lime juice, garlic, ginger and salt to taste. Half the marinade on chicken shovel and stir sticks so that they are covered with marinade. Cover dish and satays marinate in refrigerator for about 1 hour. Stir the remaining marinade in a sauce dish and store at room temperature.

Take satays from marinade and grind them for 3 to 4 minutes on well-greased grill topper. Pour the satés to the ground with peanuts and sprinkle with coriander and serve the sauce separately. Delicious with noodle salad and (cassava) krupuk.