Nutrition Facts
4 servings
4
Chicken Skewers with Peanut Sauce Recipe
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Chicken skewers with peanut sauce... Or how I reinvented my Sunday chicken!
Ingredients
2 Skinless chicken filet
250 Coconut milk
1 Minced kaffir lime
1 pinch Red chili powder
1 Finely grated fresh ginger (or ginger paste from an Asian grocery store)
1 Finely grated garlic (or garlic paste in Asian grocery stores)
1 Palm sugar (or, if not available, unrefined brown sugar)
50 Peanut butter
25 Roasted unsalted peanuts, crushed
1 Peanut oil
Directions
1
Cut the chicken fillets lengthwise into 4-5 mm thick slices to form strips of approximately 10*3*0.5 cm. Mix the coconut milk with 35 g of satay powder, immerse the chicken in it, and let it marinate for a good two hours.
2
Grate garlic and ginger very finely. Slice the lime leaf lengthwise, without the rib, very finely. After two hours of marinating, drain the chicken while keeping the liquid.
3
In a wok, heat the oil and quickly sauté the garlic, chili, ginger, and minced lime leaf. Add the chicken marinade, sugar, and fish sauce. Cook on low heat for a few minutes, mixing the ingredients well. Add the peanut butter and chopped roasted peanuts. Mix well.
4
To finish, thread the chicken strips lengthwise onto small wooden skewers. Grill for a few minutes on a very hot grill pan, or under the broiler in the oven, turning halfway through cooking (about 2 minutes per side). Serve the skewers with the sauce on the side.
Ingredients
Ingredients
2 Skinless chicken filet
250 Coconut milk
1 Minced kaffir lime
1 pinch Red chili powder
1 Finely grated fresh ginger (or ginger paste from an Asian grocery store)
1 Finely grated garlic (or garlic paste in Asian grocery stores)
1 Palm sugar (or, if not available, unrefined brown sugar)
50 Peanut butter
25 Roasted unsalted peanuts, crushed
1 Peanut oil
Directions
Directions
1
Cut the chicken fillets lengthwise into 4-5 mm thick slices to form strips of approximately 10*3*0.5 cm. Mix the coconut milk with 35 g of satay powder, immerse the chicken in it, and let it marinate for a good two hours.
2
Grate garlic and ginger very finely. Slice the lime leaf lengthwise, without the rib, very finely. After two hours of marinating, drain the chicken while keeping the liquid.
3
In a wok, heat the oil and quickly sauté the garlic, chili, ginger, and minced lime leaf. Add the chicken marinade, sugar, and fish sauce. Cook on low heat for a few minutes, mixing the ingredients well. Add the peanut butter and chopped roasted peanuts. Mix well.
4
To finish, thread the chicken strips lengthwise onto small wooden skewers. Grill for a few minutes on a very hot grill pan, or under the broiler in the oven, turning halfway through cooking (about 2 minutes per side). Serve the skewers with the sauce on the side.
Notes
-
Philippe
Excellent skewers. Possible accompaniments: rice, vegetables, etc... For oven cooking, be careful not to dry out your skewers.
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