John Myers
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Chicken Skewers with Peanut Sauce
The perfect chicken skewers with peanut sauce recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken breast
marinade
- 1 tbsp Fish sauce
- 1 tbsp Oystern sauce
- 1 Garlic clove crushed
- 1 tsp Freshly ground coriander
- Pepper from the grinder
Peanut sauce
- 1 tbsp Peanut oil
- 1 Shallot, very finely diced
- 1 Garlic clove crushed
- 1 tsp Ground cumin
- 0,5 tsp Freshly ground coriander
- 0,5 tsp Ground turmeric spice
- 3 tbsp Peanut butter, preferably with bits in it
- 1 tbsp Chili Sauce (Sambal Oelek)
- 2 dl Coconut milk
- 1 bunch Finely chopped coriander
- Roasted almond flakes
- Wash the chicken breast, pat dry and cut into thin strips approx. 0.5 cm.
- Mix all the ingredients for the marinade and add the chicken strips. Mix well and leave to marinate in the refrigerator for at least 4 hours, or even better overnight.
- Heat the oil for the sauce, roast the onion, garlic and all the spices slowly, but do not let it take any color. Add the peanut butter and coconut milk and season to taste with Sambal Oelek. It can take a lot! Add coriander if you like. ATTENTION: Only cook the sauce on a low flame, otherwise it will curdle!
- Remove the meat from the marinade and stick the strips on skewers. Fry briefly on both sides in hot fat. Sprinkle with toasted almond flakes and serve immediately.
- I had rice and fried chilli with it – it tasted heavenly!
Tip:
- If you don’t like fresh coriander, just leave it out. The coriander spice should be included.
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