Soak the satay sticks in water to prevent them from burning.
Cut 2 chicken breasts in to strips.
Mix together the garlic, ginger, soy sauce, lemon zest and sugar. Add the chicken and leave to marinade for anything from 20 minutes to 2 hours.
Cook the chicken on a griddle or on the BBQ for 2-3 minutes on each side.
Prepare the salad by slicing the spring onions on the angle and cut the chilli very finely. Cut up the mango into thin strips - not too small. Mix together with some picked fresh coriander and the toasted cashew nuts, watercress and the thin strips of cucumber. Dress this with a squeeze of lime and a pinch of sugar and salt just before serving.
Mix together the dipping sauce ingredients and serve it all together.