Satay Chicken Skewers

3 spring onions or chunks of red onion
2 Tbsp peanut butter
2 Tbsp soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 clove garlic, crushed
1 Tbsp sweet chilli sauce

Cut chicken into 2 cm cubes. Combine peanut butter, soy sauce, lemon juice, sugar, garlic and sweet chilli sauce in a bowl. Mix to a smooth paste, adding a small amount of water if necessary to achieve a smooth consistency. Add chicken, mix well to cover with the sauce and refrigerate for about 30 minutes.  Meanwhile, soak eight bamboo skewers in cold water. Peel the spring onions and cut into 3 cm batons. Prepare other vegetables by cutting into chunks.  Remove chicken from the marinade and thread onto skewers, alternating chicken pieces with pieces of spring onion and vegetables. Cook chicken on a grill or barbecue, brushing occasionally with leftover marinade, for 6-8 minutes or until chicken is cooked. Serve with brown rice, salad or steamed vegetables.