Saté Skewers with Chicken
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 tablespoon honey
- 60 ml sauce (teriyaki sauce)
- 2 teaspoons oil (sesame oil)
- 1 teaspoon turmeric
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ chili powder
- 1 small onion (s)
- 1 tablespoon oil
- 150 g peanut butter, rainy
- 2 tablespoon sauce (teriyaki sauce)
- 125 ml coconut cream
- 2 tablespoon chili sauce, sweet
Print Recipe
Pin Recipe Instructions
- Halve the chicken breast fillets lengthways and cut into long thin strips. Put these on wooden sticks soaked (!) In cold water in the shape of an accordion.
- Combine honey, teriyaki sauce, sesame oil, turmeric, coriander and chili powder to a marinade and marinate the skewers in it for at least 2 hours - but better overnight.
- Steam the onion in the oil until translucent, add the remaining ingredients and simmer over low heat to a creamy sauce.
- Drain the skewers and either fry in the pan in oil for about 5-7 minutes or grill them. Serve with the warm satay sauce.
- Alternatively, you can serve the whole thing as finger food on the cold buffet, which is great.
- Both versions in the hot version are sufficient for boiled rice as a main course, then the amount may only be sufficient for 2 people.
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