Chicken Satay Skewers

Jade

12 chicken thighs, cut into strips
2 T mild sweet chilli sauce
1 T peanut oil
1 clove garlic
2 T coarsely chopped fresh coriander
1 C chicken stock
½ C crunchy peanut butter
¼ C mild sweet chilli sauce
1 T lemon juice

Combine sweet chilli, peanut oil, garlic, coriander in bowl, add chicken and refrigerate, covered, overnight. Thread onto 12 skewers, cook on bbq. To make sauce, combine remaining ingredients in saucepan and simmer stirring for 3 mins or until thickens slightly. Serve chicken with peanut sauce and rice.