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🍽️ Chicken Satay with Peanut Sauce
725 kcal · 30 min · 4 servings
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Ingredients
- 750 g chicken breast fillet
- 20 wooden skewers (approx. 20 cm long)
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 1 tsp sambal oelek
- 2 shallots
- 3 garlic cloves
- 200 g roasted peanuts
- 4 tbsp soy sauce
- 1 tsp sambal oelek
- lemons (juice)
- 3 tsp palm sugar
- 3 tbsp peanut oil
- 200 ml coconut milk (unsweetened)
Instructions
- 1. Rinse the chicken meat briefly under cold water.
- 2. Pat the meat dry with kitchen paper.
- 3. Cut the meat into strips about 1 centimeter wide.
- 4. Thread the meat strips onto the skewers.
- 5. Place the skewers tightly next to each other in a circle on a plate.
- 6. Whisk all ingredients for the marinade together in a bowl.
- 7. Pour the marinade evenly over the meat.
- 8. Let the skewers marinate for about 1 hour.
- 9. Turn the skewers occasionally during the marinating time.
- 10. Peel the shallots and the garlic.
- 11. Finely chop the shallots and garlic.
- 12. Puree the peanuts in a blender or crush them in a mortar.
- 13. Mix the chopped shallots, garlic, and peanut paste with Kecap manis, Sambal oelek, lemon juice, and palm sugar to form a paste.
- 14. Heat oil in a small saucepan.
- 15. Fry the peanut paste over medium heat for 2 to 3 minutes.
- 16. Deglaze the paste with coconut milk.
- 17. Reduce the heat and simmer the sauce, stirring constantly, for 2 to 3 minutes.
- 18. Add a little water if the sauce becomes too thick.
- 19. Grill the skewers best over charcoal embers on one side for 2 to 3 minutes.
- 20. Alternatively, grill them on a preheated grill for 5 to 6 minutes on each side.
- 21. Brush the skewers with the remaining marinade while grilling.
- 22. You can also fry the skewers in a pan with 3 tablespoons of oil over medium heat for 5 minutes per side.
- 23. Distribute the finished skewers on plates.
- 24. Serve the skewers with the peanut sauce.
Nutrition per serving
- kcal: 725
- Protein: 63 g · Fett/Fat: 45 g · Carbs: 16 g