QUICK N EASY CHICKEN SATAY

            1 kg. chicken breast fillet, sliced into bite-size pieces
            1 tbsp. atsuete seeds
            2 (50 g) pounches kare-kare mix
            3 tbsp. peanut butter
            1 tbsp. brown sugar
            1 pc. medium cucumber, cut into cubes
            1 pc. large red onion, sliced
               barbecue skewers
             FOR THE SAUCE
               leftover marinade
             2 tbsp. evaporated milk
             1/3 to 1/2 cup water
             1 cloves garlic, minced
             1 to 2 tsp. calamansi juice
           


         2 tsp. soy sauce
             1 tbsp. brown sugar
         Make atsuete oil.
         Saute atsuete in 1 tbsp. oil for 2 minutes.
         Set aside.
         In a bowl, combine chicken and kare-kare mix,
             peanut butter, brown sugar 1/2 tsp iodozed
             fine salt ( or 1/2 tbsp. iodized rock salt), 1/4
             tsp. pepper and atsuete oil.
         Let stand at least 3 hours or overnight in the
             refrigerator.
        Thread chicken into skewers.
        Pan-grill until cooked on both sides.
        Make the sauce.
       Dissolve leftover marinade in water.
       Add remaining ingredients.
       Simmer until thick.
       Serve with chicken satay and cucumber onion sidings