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 cubes
1½ tbsp groundnut (peanut) oil
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.
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James Martin is joined by top chefs Kenny Atkinson and Anthony Demetre.
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