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🍽️ Chicken Satay with Strawberry Chutney

181 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 4 tbsp light soy sauce
• 0.5 tsp sambal oelek
• 125 g cherry tomatoes
• 250 g strawberries
• 2 spring onions
• 1 red chili pepper
• 20 g ginger (1 piece)
• 1 small orange
• 4 tsp rapeseed oil
• 2 tbsp apple cider vinegar
• 4 sprigs coriander
• salt
• black pepper

Instructions

1. 1. Rinse the chicken fillets under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the meat into very thin strips measuring approximately 3 by 10 centimeters.
4. 4. Mix the soy sauce and Sambal Oelek in a small bowl.
5. 5. Coat the meat strips thoroughly with the sauce.
6. 6. Place the meat in a shallow dish.
7. 7. Cover the dish and let the meat marinate for 1 hour.
8. 8. Blanch the tomatoes briefly in boiling water.
9. 9. Remove the tomatoes and rinse them with cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Halve the peeled tomatoes.
12. 12. Gently wash the strawberries in a bowl of water.
13. 13. Pat the strawberries dry with kitchen paper.
14. 14. Remove the stems from the strawberries.
15. 15. Cut the strawberries into small pieces.
16. 16. Wash the spring onions.
17. 17. Remove the tough ends of the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Halve the chili pepper lengthwise.
20. 20. Remove the seeds from the chili pepper.
21. 21. Rinse the deseeded chili pepper.
22. 22. Slice the chili pepper crosswise into fine strips.
23. 23. Peel the ginger.
24. 24. Grate the ginger finely.
25. 25. Halve the orange.
26. 26. Squeeze the juice from the orange.
27. 27. Heat 2 teaspoons of oil in a pot.
28. 28. Sauté the spring onions, chili, and ginger in the hot oil.
29. 29. Stir in the tomatoes, vinegar, and 5 tablespoons of orange juice.
30. 30. Simmer the mixture over low heat for 5 minutes.
31. 31. Stir in about two-thirds of the strawberry pieces.
32. 32. Cook the chutney for another 1 minute.
33. 33. Gently fold in the remaining strawberry pieces.
34. 34. Remove the chutney from the heat.
35. 35. Let the chutney cool down.
36. 36. Wash the coriander.
37. 37. Shake the coriander dry.
38. 38. Pluck the coriander leaves from the stems.
39. 39. Finely chop the coriander leaves.
40. 40. Stir the coriander into the chutney.
41. 41. Season the chutney with salt and pepper.
42. 42. Thread the meat strips onto long wooden skewers in a wavy pattern.
43. 43. Grease the grill pan with the remaining oil.
44. 44. Heat the grill pan.
45. 45. Cook the satay skewers for 3 to 4 minutes on each side.
46. 46. Serve the skewers immediately with the strawberry chutney.

Nutrition per serving

• kcal: 181
• Protein: 26 g · Fett/Fat: 5 g · Carbs: 7 g