Chicken Satay with Peanut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40 mg | (333 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the skewers
- 750 grams Chicken breasts
- 20 Wooden skewers (about 20 cm long)
- For the marinade
- 3 Tbsps soy sauce
- 3 Tbsps soy sauce
- 1 tsp Sambal oelek
- For the peanut sauce
- 2 shallots
- 3 garlic cloves
- 200 grams toasted Shelled peanut
- 4 Tbsps soy sauce
- 1 tsp Sambal oelek
- ½ lemon (juiced)
- 3 tsps Palm sugar
- 3 Tbsps Peanut oil
- 200 milliliters Coconut milk (unsweetened)
- 1 Lemongrass (for garnish)
Preparation steps
For the skewers, rinse chicken, pat dry and cut into about 1 cm (approximately 1/2 inch) wide strips and stick on a skewer. Arrange skewers closely together circularly on a plate. For the marinade, mix all the marinade ingredients together and pour over chicken skewers. Let chicken skewers marinate for approximately 1 hour while turning occasionally.
For the peanut sauce, peel shallots and garlic and finely chop. Crush toasted peanuts in a blender or in a mortar. Mix prepared ingredients in a bowl with soy sauce, sambal oelek, lemon juice and palm sugar until a paste is formed. Heat oil in a small pan and fry peanut paste for 2-3 minutes over medium heat. Deglaze the pan with coconut milk. Reduce the heat and simmer for 2-3 minutes while stirring. If the sauce is too thick, add a little water.
Cook chicken skewers under a preheated oven broiler, watching carefully, for 5-6 minutes on each side. During the cooking time, brush skewers occasionally with remaining marinade. Alternatively, chicken skewers can be fried in a large pan with 3 tablespoons oil over medium heat for 5 minutes on each side. To serve, arrange skewers on a plate and garnish with lemongrass leaves. Serve with peanut sauce.
