Dutch-Style Chicken Satay

If using wooden satay skewers, soak 12 skewers in cold water for 30 minutes so they don't char during cooking.

Cut the chicken breast into cubes about 1.5–2 cm. Finely chop the garlic and mix with 2 tbsp of ketjap manis, 1 tsp of sambal oelek and 1 tbsp of sunflower oil. Add the chicken, toss to coat, cover and marinate in the fridge for 60 minutes.

For the satay sauce, put the peanut butter, remaining ketjap manis, remaining sambal oelek and water into a small saucepan. Heat over low heat, stirring constantly, for 3–5 minutes, until the sauce turns smooth and creamy. Don't let it come to a hard boil.

Thread the marinated chicken pieces onto the skewers, leaving small gaps between them. Brush the grill or pan with the remaining sunflower oil and heat well.

Grill the satay on the hot grill or pan for 7–8 minutes, turning regularly, until the chicken is nicely browned and cooked through.

Cut the cucumber into thin slices. Serve the hot chicken satay with the warm peanut sauce and cucumber.