Chicken-Lychee Satay with Peanut Sauce
Ingredients
- For the peanut sauce
- 1 shallot
- 2 Tbsps neutral vegetable oil
- 100 grams crunchy Peanut butter
- 100 milliliters unsweetened Coconut milk
- 100 milliliters Chicken broth
- salt
- cayenne pepper
- 1 Tbsp chopped Peanuts
- For the chicken skewers
- 12 Lychee
- 400 grams chicken (or chicken breast)
- salt
- white peppers
- ground paprika
- 2 Tbsps Peanut oil
- Lime juice
Preparation steps
For the peanut sauce: Peel the shallot and finely chop. Heat the oil in a saucepan and saute the shallot until translucent. Add the peanut butter and saute briefly, stirring. Deglaze with the coconut milk and stir in a little poultry stock. Simmer until lightly thickened, adding a little more broth if the mixture is too thick, about 5 minutes. Season with salt and cayenne pepper.
For the chicken skewers: Peel the lychees and remove the pits. Rinse the chicken breast, pat dry and cut into 2-3 cm (approximately 3/4-1 1/4 inch) wide strips. Season with salt, pepper and paprika. Wrap a chicken strip around a lychee and thread it on a skewer. Heat the oil in a nonstick grill pan and saute the skewers until the chicken is cooked through, about 2 minutes per side. Sprinkle with a little lime juice and serve with the peanut sauce and chopped peanuts.
