Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
6
Ingredients
4
Chicken breasts (each about 160 grams)
2
1
small red Pepperoncini (seeded, finely chopped)
1
Shallot (finely chopped)
¼ teaspoon
¼ teaspoon
ground Cilantro
2 tablespoons
light Soy sauce
4 tablespoons
2 tablespoons
freshly ground Pepper
For the peanut sauce
150 grams
unsalted, shelled Peanuts
200 milliliters
2 tablespoons
1 teaspoon
1
Lemon (zested and juiced)
1 pinch
3 tablespoons
1 tablespoon
finely chopped Cilantro

Preparation steps

1.

Cut the chicken breasts into wide, 2 cm (approximately 3/4 inch) thin strips. Mix the remaining ingredients for the marinade, add the chicken and let marinate at least 2 hours in the refrigerator, then remove, drain and thread onto 8 wooden skewers. Grill for about 10 minutes, occasionally brushing with marinade. Serve the skewers with peanut sauce.

2.

For the peanut sauce, toast the peanuts in a dry pan, let cool, then finely crushed in a mortar. Bring the coconut milk, peanut butter and the curry to a boil in a saucepan, stir in the crushed peanuts, lemon zest and juice, season with sugar to taste and add enough until the sauce is creamy. Serve sprinkled with cilantro.