Summary

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

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Instructions

1. Cut chicken breast into strips and thread onto skewers in a wave pattern.
2. Make a marinade by combining soy sauce, garlic, ginger, and lime juice. Pour over skewered chicken and refrigerate for at least 2 hours, or overnight.
3. For the peanut sauce, sauté the chopped onion, garlic, and ginger in a little oil over medium heat for about 3 minutes.
4. Add peanut cream and stir until creamy. Add coconut milk, stirring gently—avoid boiling as it can cause curdling.
5. Add stock gradually to reach your desired consistency; the sauce should not be runny. Stir in soy sauce, cumin, and sambal oelek to taste. Since sambal oelek contains salt, carefully adjust seasoning with salt and pepper as needed.
6. Use a hand blender to mix the sauce for about 30 seconds until slightly textured but not completely smooth. Keep warm. (Leftover sauce can be frozen.)
7. Cook the chicken skewers using one of the following methods: (1) Grill on a charcoal grill until the internal temperature reaches 74 °C / 165 °F; (2) Cook on aluminum foil in the oven at 200 °C / 392 °F for about 15 minutes until the internal temperature reaches 74 °C / 165 °F; or (3) Fry in a non-stick pan with a little oil over medium-high heat until the internal temperature reaches 74 °C / 165 °F.