Start this recipe with the satay by mixing all the ingredients together except the sesame oil. Place in the chicken pieces and allow to marinate for 30 minutes. When ready, thread onto skewers. Heat the sesame oil in a griddle pan and fry the chicken satay on both sides for 5 minutes. Meanwhile, start the stir-fry by heating the sesame oil in a pan and fry together the minced garlic and ginger, onion, carrot and pepper for 2-3 minutes. Season well with salt and pepper, add in the soy sauce, cooked Kammut wheat and the bean sprouts and mix together well. Add in the basil leaves for extra flavour and serve the wheat salad into deep bowls with the chicken satay skewers on top.