Chicken Satay

Ingredients for 4 servings:

• 700 g chicken breasts
• 60 ml soy sauce
• 1 tbsp honey, light
• 1 tsp coriander, ground
• 1 tsp ground turmeric
• ½ tsp chili powder
• 2 cloves garlic
• 2 tsp oil (sesame oil)
• 2 tbsp soy sauce
• 125 g peanut butter
• 125 ml coconut cream or milk
• 2 tbsp chili sauce, sweet
• 1 small onion(s)
• 1 tbsp oil

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 25 minutes

Skewers with delicious sauce

Make a marinade from the listed ingredients. Cut the chicken breast fillets lengthwise into strips. Pour the marinade over them in a non-metallic bowl and let stand overnight. The next day, soak the skewers in water for about 30 minutes, then string the meat strips onto them in an accordion pattern (700g of meat yields about 12 skewers). Grill in the oven at 200°C for 5-7 minutes (I cooked it in a regular oven on baking paper, second-to-top rack). Sauce: Finely dice the onions and sauté in oil until translucent. Stir in the peanut butter, coconut cream (or milk), soy sauce, and chili sauce, and simmer over low heat until a creamy sauce forms. Serve with rice and, if desired, Chinese vegetables.