← All recipes

🍽️ Chicken Satay with Peanut Dip

661 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 160 g each)
• 2 garlic cloves
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 2 tbsp soy sauce
• 4 tbsp coconut milk
• 1 tbsp fresh chopped coriander
• 2 tbsp peanut oil
• salt
• pepper (from the mill)
• 150 g unsalted, peeled peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 0.5 tsp curry powder
• soy sauce
• fish sauce

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into strips about 2 centimeters wide and thin.
4. 4. Peel the garlic cloves.
5. 5. Finely chop the garlic.
6. 6. Mix the garlic with cumin, ground coriander, soy sauce, coconut milk, chopped fresh coriander, and oil in a bowl.
7. 7. Place the chicken strips into the marinade.
8. 8. Let the meat marinate for at least 2 hours.
9. 9. Roast the peanuts without fat in a pan until brown.
10. 10. Let the roasted peanuts cool down completely.
11. 11. Crush the cooled peanuts finely in a mortar.
12. 12. Mix the coconut milk with peanut butter and curry in a pot.
13. 13. Bring the mixture to a boil in the pot.
14. 14. Stir the crushed peanuts into the boiling sauce.
15. 15. Let the sauce simmer for about 5 minutes, stirring occasionally, until creamy.
16. 16. Season the sauce to taste with soy sauce and fish sauce.
17. 17. Let the finished sauce cool down completely.
18. 18. Take the marinated chicken strips out of the marinade.
19. 19. Let the excess marinade drip off the meat.
20. 20. Thread the meat strips onto 8 wooden skewers in a wavy pattern.
21. 21. Season the skewers with salt and pepper.
22. 22. Grill the skewers for about 8 minutes.
23. 23. Brush the skewers occasionally with the remaining marinade while grilling.
24. 24. Serve the grilled skewers together with the cooled peanut sauce.

Nutrition per serving

• kcal: 661
• Protein: 64 g · Fett/Fat: 42 g · Carbs: 8 g