Chicken satay with peanut dipping sauce

1 fresh lemon grass stem (optional), chopped
2 garlic cloves, crushed
2 pinches of ground white pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
3 x 100g (3 1/2 oz) skinless, boneless chicken breasts, cut into bite-sized pieces
For the sauce:
1 tablespoon crunchy peanut butter
150 ml (1/4 pint) water
1 garlic clove, crushed
1 teaspoon soy sauce or Thai fish sauce
2 teaspoons dry sherry
1 teaspoon caster sugar
2 teaspoons fresh lemon juice
1/2-1 tablespoon sweet chilli sauce
To serve:
A small selection of salad leaves
1 lime, quartered
1 salad onion, cut into thin shreds

1. Mix the lemon grass with the garlic, pepper, spices and salt and then add the chicken. Cover and set aside in the fridge for about an hour to marinate. Soak eight wooden satay sticks in cold water.
2. Meanwhile, make the sauce. Simply put the peanut butter into a small saucepan with the remaining ingredients and slowly bring to the boil, stirring once or twice. When smooth, set aside until ready to serve.
3. Preheat the grill or non-stick ridged frying pan. Thread the chicken pieces on to the satay sticks, pushing them down to the pointed end. Grill for about 3 minutes on each side until nicely browned.
4. Reheat the peanut sauce gently and pour into a small bowl. Serve the chicken on a bed of salad leaves with the lime quarters and scatter over the shreds of salad onion.