Thai chicken satay Preparation time 15 minutes Cooking time 15 minutes Servings Share Ingredients System 600 g of boneless chicken breast 45 ml of soya sauce 15 ml of Berthelet Five Forks Thai Seasoning 15 ml of sesame oil 15 ml of finely chopped fresh coriander 125 ml of mayonnaise 30 ml of coconut milk 10 ml of Berthelet Signature Powdered Asian Broth Base 15 ml of Berthelet Signature Black Sesame Seeds ASIAN BROTH BASE 300 GR 6,29$ See product THAI SEASONING 170 GR 7,99$ See product Directions Step 1 Cut the chicken breast into long strips. Step 2 Mix the soya sauce, sesame oil and Thai spice mix in a bowl. Add the meat and let it marinate in the fridge for 1 hour. Step 3 Skewer the chicken strips on bamboo skewers. Place the kebabs on a sheet of parchment paper on an oven-proof sheet. Step 4 Cook at 175°C (350°F) for 12 minutes or so. Check that the meat is cooked through. To make the dipping sauce Mix the mayonnaise, coconut milk and powdered Asian stock base. Serve the kebabs on a plate or upright in glasses. Sprinkle with chopped coriander and serve with the dipping sauce.