Chicken satay with spicy cashew nut sauce

Squeeze the garlic and grate the ginger. Finely chop the red pepper. Stir in a bowl of garlic with ginger, red pepper (with seed is spicy) and soy sauce into a sauce.

In another bowl, spoon the chicken cubes with 3 tablespoons of this sauce and two thirds of the oil and leave to marinate for 10 minutes. Put the marinated chicken cubes on the wooden skewers and roast them in a hot grill pan or on the barbecue in 10-12 minutes around brown, turn regularly.

Chop the cashew nuts coarse and chop the shallot. Heat the remaining oil in a saucepan and gently fry the shallot. Stir in the cashew nuts and fry briefly. Add the rest of the sauce and coconut milk and heat while stirring until it becomes a nice sauce.

Serve the chicken saté with the cashew nut sauce. Delicious with unpolished rice and stir-fried pak choi.