Chicken skewers satay

Ingredients for 2 servings:

• 800 g chicken breast fillet(s)
• 2 tbsp soy sauce
• 1 clove(s) garlic, chopped
• 1 cm ginger, chopped
• 1 tbsp lime juice
• 1 medium-sized onion(s), chopped
• 2 clove(s) garlic, chopped
• 1 jar peanut butter with chunks
• 1 can coconut milk, unsweetened
• 200 ml vegetable broth or chicken broth
• 1 tsp sambal oelek (chilli paste)
• ½ tsp cumin
• 2 tbsp soy sauce

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours

Chicken with peanut sauce

Cut the chicken breast into strips and thread them onto skewers in a wavy pattern. Make a marinade from soy sauce, garlic, ginger, and lime juice and pour it over the meat. Refrigerate for at least 2 hours, or overnight is fine. For the sauce, sauté the chopped onion, garlic, and ginger in a little oil. Add the peanut butter and stir until creamy. Add the coconut milk; do not let it boil any further, or the sauce will curdle. Add stock until the desired consistency is reached; the sauce should not be too thin. Stir in the soy sauce and cumin, and add more or less sambal oelek to taste. Since sambal oelek usually contains salt, only add salt carefully now and a little pepper if desired. Blend briefly with an immersion blender; the sauce should not be completely smooth. Just keep the sauce warm (leftover sauce can be frozen very well). Either: 1) grill the meat on a charcoal grill 2) cook it on aluminum foil in the oven at 200° for about 15 minutes or 3) simply fry it in a non-stick pan with a little oil.