Chicken satay recipe
 Chicken satay is a party favourite. Thread the chicken pieces onto soaked bamboo skewers to cook on the barbecue. 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes1½ tbsp groundnut (peanut) oil 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes 1½ tbsp groundnut (peanut) oil 3 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherrysalt freshly ground black pepper2 tsp cornflour 3 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry salt freshly ground black pepper 2 tsp cornflour 3 tbsp sesame paste or smooth peanut butter1 tbsp chilli bean sauce (available from Asian grocers)1 tbsp coarsely chopped garlic2 tsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tbsp light soy saucesalt freshly ground pepper2 tsp sugar2 tbsp hot water 3 tbsp sesame paste or smooth peanut butter 1 tbsp chilli bean sauce (available from Asian grocers) 1 tbsp coarsely chopped garlic 2 tsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tbsp light soy sauce salt freshly ground pepper 2 tsp sugar 2 tbsp hot water 50g/2oz thinly sliced onions100g/4oz thinly sliced cucumbers 50g/2oz thinly sliced onions 100g/4oz thinly sliced cucumbers Method In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade.For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth.Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned.Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.Turn onto a warm platter, garnish with the onion and cucumber and serve at once. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. In a medium-sized bowl, combine the marinade ingredients, stirring to combine. Add the chicken, mix well and leave to marinate, covered, for at least 20 minutes at room temperature. Drain, discarding the marinade. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. For the sauce, put all the sauce ingredients in a blender or food processor and process until smooth. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Heat a wok over high heat until it is very hot, then add the groundnut oil. When the oil is very hot and slightly smoking, add the chicken pieces and stir-fry for another five minutes until the chicken is browned. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Turn onto a warm platter, garnish with the onion and cucumber and serve at once. Recipe tips If barbecuing the chicken, cook the sauce separately and serve on the side as a dip.