Chicken Skewers Satay
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 g chicken breast fillet (s)
For the marinade:
- 2 tablespoon soy sauce
- 1 clove garlic, chopped
- 1 cm ginger, chopped
- 1 tablespoon lime juice
For the sauce: (peanut sauce)
- 1 medium onion (s), chopped
- 2 cloves garlic, chopped
- 1 jar peanut butter with pieces
- 1 can coconut milk, unsweetened
- 200 ml vegetable broth or chicken broth
- 1 teaspoon sambal oelek (chili paste)
- 0.5 teaspoon ½ cumin
- 2 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips and place on skewers in waves. Make a marinade from soy sauce, garlic, ginger and lime juice and pour over the meat. Leave to stand in the refrigerator for at least 2 hours, but also overnight.
- For the sauce, sauté the chopped onion, garlic and ginger in a little oil. Add the peanut cream and stir until creamy. Add coconut milk, do not let it boil anymore, otherwise the sauce will curdle. Add stock to the desired consistency, the sauce should not be too runny. Stir in soy sauce and cumin, more or less sambal oelek to taste. Since Sambal Oelek usually also contains salt, only now carefully add salt and possibly also a little pepper. Mix briefly with the hand blender, the sauce should not be completely smooth. Just keep the sauce warm (by the way, sauce residues can be frozen very well)
- The meat either:
- 1) grill on a charcoal grill
- 2) cook on aluminum foil in the oven at 200 ° for about 15 minutes or
- 3) simply fry in a non-stick pan with a little oil.
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