Summary

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

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Instructions

1. 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.
2. 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.
3. Steam the onion in the oil until translucent, add the remaining ingredients and simmer over low heat to a creamy sauce.
4. 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.
5. Alternatively, you can serve the whole thing as finger food on the cold buffet, which is great.
6. 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.