For the satays:
20 bamboo satay skewers
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup oil
2 - 3 cloves of garlic, crushed (1 teaspoon crushed)

Sauce:
1 cup crunchy peanut butter
2 Tbsp sweet chilli sauce
1 cup low fat sour cream or thick natural yoghurt
2 Tbsp chopped parsley

For the satays:
Soak the bamboo satay sticks in water for at least an hour to prevent them from burning on the BBQ or under the grill.
Cut the chicken into long strips like fingers. You should aim to get 5 strips from each chicken breast.
In a shallow dish or plastic container, whisk the soy sauce, oil and garlic together. Add the chicken strips and stir to coat well. Cover the dish and place in the fridge for at least 3 hours or overnight.
Thread the chicken strips in and out like sewing, onto the soaked bamboo skewers. Cook these on a hot BBQ plate or under the grill, turning until they are cooked evenly and dark golden brown. Serve with Chunky Peanut Sauce.

For the sauce:
Mix all ingredients together in a small bowl. If you want the sauce thinner, add a little milk. Taste the sauce and add salt and freshly ground black pepper or extra sweet chilli sauce to season.
Tip: You can add other items to the skewers to turn them into kebabs. Red and green peppers, baby mushrooms, cherry tomatoes, pineapple etc.