Thai-style chicken satay

Ingredients for 2 servings:

• 250 g chicken breast or turkey breast
• 2 tbsp chicken seasoning
• 1 tsp oil
• 2 tbsp peanut butter
• 2 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp peanuts, crushed
• 2 tbsp chili sauce, hot
• 1 jar bamboo shoot(s), unleavened
• 1 jar soy sprouts, unleavened
• 1 shot of rice vinegar
• 1 can coconut milk, approx. 200 ml

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the meat into small strips, toss with a little oil and a generous amount of chicken seasoning. Marinate for 1-2 hours, but it’s not absolutely necessary. Then quickly fry in a wok. You might even brown it a bit. Set aside. Bring the coconut milk and the other ingredients, except for the rice vinegar, to a boil and simmer for about 3 minutes. Add the peanuts, bamboo shoots, and soybean sprouts and simmer for about 2 minutes. Add the meat. Season to taste and adjust the seasoning if necessary. Remove from the heat and, while the dish is no longer boiling, add a dash of rice vinegar to round out the flavor. Tip: If the sauce is too thin, you can thicken it with cornstarch (dissolve 1-2 teaspoons in cold water) while it’s cooking. It will thicken a bit more once it’s not as hot. Short-grain rice is best served with this dish. It’s stickier, which makes it a better match for this and many other Asian dishes.