Coconut Chicken Satays

Cut chicken breasts into 3/4 inch cubes. Put a third of the Coconut and Lemon Grass Sauce in a bowl, stir in soya sauce and add cubed chicken. Toss well to coat, cover and marinate for 1 hour in refrigerator. Soak bamboo skewers in cold water for 1 hour. Thread 6-7 pieces of chicken onto each skewer and take out to barbecue with remaining marinade and the remainder of the Coconut and Lemon Grass Sauce in a small pan.

Place the pan of sauce on the side of the grill to heat through. Cook chicken skewers on grill over a hot fire for 6-8 minutes until just cooked through, turning and basting often with marinade. Pile satays onto a warm platter and pour sauce into a bowl. Serve with boiled rice and a salad of tomato and cucumber slices sprinkled with chopped spring onions (scallions).