• Clean the chicken and cut into thin strips. • Los Satay spice (Package A) in the coconut milk and dredge the chicken in it. Let marinate for 1 hour. • Place the marinated chicken on skewers. Grill over medium heat until tender.
• Mix Satay Sauce Mix (Packet B) in coconut milk and 3 tablespoons vegetable oil. • Bring to the boil. Reduce the heat and stir 15 minutes.
• Mix vinegar, brown sugar and salt together. • Turn on the stove until the sugar is completely dissolved. Let it cool. • Cut cucumber, pepper and red onion. Place in a bowl. Pour the dressing to serve.
• For extra tender chicken, marinate overnight in refrigerator. • Leave the vegetables in dressing too long, or they will lose crispness.