Peanut Chicken Kebabs

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Peanut Chicken Kebabs
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
625
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie625 kcal(30 %)
Protein37.36 g(38 %)
Fat48.64 g(42 %)
Carbohydrates15.98 g(11 %)
Sugar added0 g(0 %)
Roughage1.85 g(6 %)
Vitamin A5.91 mg(739 %)
Vitamin D0.09 μg(0 %)
Vitamin E3.82 mg(32 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin23.51 mg(196 %)
Vitamin B₆0.72 mg(51 %)
Folate49.25 μg(16 %)
Pantothenic acid1.4 mg(23 %)
Biotin30.08 μg(67 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C7.13 mg(8 %)
Potassium684.19 mg(17 %)
Calcium51.4 mg(5 %)
Magnesium116.01 mg(39 %)
Iron3.21 mg(21 %)
Zinc2.35 mg(29 %)
Saturated fatty acids24.74 g
Cholesterol73.1 mg

Ingredients

for
4
For the skewers
2 cloves garlic (finely diced)
1 piece freshly grated ginger (walnut-sized, finely diced)
cup Coconut milk
1 stalk Lemongrass (finely sliced into rings)
3 tablespoons Lime juice
1 tablespoon sesame oil
2 tablespoons soy sauce
½ teaspoon Cumin
4 Chicken breasts (approx. 140 g each, sliced into thin strips lengthways)
vegetable oil (for greasing)
For the sauce
1 tablespoon vegetable oil
1 shallot (finely diced)
1 teaspoon freshly grated ginger (walnut-sized, finely diced)
½ cup Peanut butter
cup chicken stock
cup Coconut milk
1 teaspoon Lime juice
cayenne pepper

Preparation steps

1.
For the marinade, mix together the garlic, ginger and coconut milk. Add the lemongrass, lime juice, sesame oil, soy sauce and cumin.
2.
Flatten the chicken strips slightly with the blade of a knife and mix with the marinade in a bowl. Cover and chill for at least 2 hours.
3.
Put the wooden skewers in cold water for around 30 minutes to stop them burning during cooking.
4.
For the sauce, heat the oil in a pan. Quickly fry the shallot with the ginger, then add the peanut butter and fry together, colouring slightly. Deglaze with the stock and coconut milk and simmer for around 10 minutes until it thickens.
5.
Blend to a fine purée. Add a little more stock if desired and season to taste with lime juice, salt and cayenne pepper.
6.
Heat the grill function in the oven and grease a grill plate with vegetable oil.
7.
Take the chicken out of the marinade and allow the excess to drip off. Thread the chicken pieces onto the skewers. Grill on the grill plate for 3-4 minutes until brown, brushing with the marinade from time to time.
8.
Serve the skewers with the sauce in a bowl on the side.