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Chicken-Lychee Satay with Peanut Sauce

Chicken-Lychee Satay with Peanut Sauce

45 min.
Time:
Ingredientsfor  
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
How healthy are the main ingredients?
chickenPeanut butterCoconut milkshallotsaltcayenne pepper
Preparation
1.

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.

2.

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.

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