Chickens – Satay
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 8 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g chicken breasts
For the marinade:
- 60 ml soy sauce
- 1 tablespoon honey, light
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- 0.5 teaspoon ½ chili powder
- 2 cloves garlic
- 2 teaspoons oil (sesame oil)
For the sauce:
- 2 tablespoon soy sauce
- 125 g peanut butter
- 125 ml coconut cream or milk
- 2 tablespoon chilli sauce, sweet
- 1 small onion (s)
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Make a marinade from the ingredients listed. Cut the chicken breast fillets lengthways into strips. Pour the marinade over in a metal-free bowl and leave to stand overnight.
- The next day, put the skewers in water for about 30 minutes, then skewer the strips of meat in the shape of an accordion (700 g of meat make about 12 skewers). Grill in the oven at 200 ° C for 5-7 minutes (I prepared it in the normal oven on baking paper, second top shelf).
- Sauce: Finely dice the onions and sauté in the oil until translucent. Stir in peanut butter, coconut cream (or milk), soy and chilli sauce and reduce to a creamy sauce over low heat.
- Serve with rice and possibly Chinese vegetables.
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