Chicken Saté
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 small onion (s)
- 125 ml coconut milk
- 125 g peanut butter, coarse
- 2 teaspoons oil (sesame oil), dark
- 70 ml soy sauce
- 2 tablespoon chilli sauce, sweet
- 1 tablespoon honey
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 0.5 teaspoon ½ chili powder (alternatively 1/2 pinch sambal oelek)
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- First soak wooden skewers (number as required) in cold water.
- Halve the fillets lengthways. In a bowl, mix the soy sauce (except for 2 tablespoons), honey, sesame oil, turmeric, coriander and chili powder. Place the meat on the wooden skewers in the shape of an accordion and place in the marinade. Cover and leave to stand in the refrigerator for at least 2 hours.
- For the sauce, finely chop the onion and fry in the oil until translucent. Then stir in the peanut butter, the remaining 2 tablespoons of soy sauce, coconut milk and chili sauce. Bring everything down to a creamy sauce over low heat. Grill the skewers in the preheated oven for about 7-8 minutes, brushing the marinade several times.
- Serve with the sauce.
- Basmati rice goes well with it.
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