Sesame chicken satay skewers

Thread each chicken strip onto a bamboo skewer and set aside.

Heat the oil in a small saucepan over a medium heat and fry the garlic, chilli and ginger together for 1 minute. Add the coconut milk, soy sauce, tahini and lime juice and bring to the boil then reduce the heat to low and simmer, stirring, for 3-4 minutes until the sauce thickens. Remove from the heat.

Heat a griddle pan over a high heat, brush the chicken lightly with oil then griddle for 3 minutes on each side, or until cooked through.

Transfer to a serving plate, pour over the satay sauce and sprinkle with the sesame seeds. Serve.