Satay skewers with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp honey
• 60 ml teriyaki sauce
• 2 tsp sesame oil
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp chili powder
• 1 small onion(s)
• 1 tbsp oil
• 150 g crunchy peanut butter
• 2 tbsp teriyaki sauce
• 125 ml coconut cream
• 2 tbsp sweet chili sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Halve the chicken breast fillets lengthwise and cut into long, thin strips. Thread these accordion-like onto wooden skewers soaked in cold water (!). Whisk together honey, teriyaki sauce, sesame oil, turmeric, coriander, and chili powder to form a marinade and marinate the skewers for at least 2 hours—preferably overnight. Sauté the onion in oil until translucent, add the remaining ingredients, and simmer over low heat until reduced to a creamy sauce. Drain the skewers and either fry in oil in a pan for 5-7 minutes or grill. Serve with the warm satay sauce. Alternatively, you can serve the whole thing as finger food on a cold buffet; it’s a hit. Both versions, served hot with boiled rice, are perfect as a main course; in this case, the quantity may only be enough for 2 people.