Satay skewers with peanut sauce and basmati rice

Ingredients for 3 servings:

• 2 large chicken breast fillets
• 100 ml soy sauce, light
• ½ lemon(s)
• 2 tbsp orange juice
• Ginger
• 1 tbsp butter
• 3 tbsp peanut butter
• 2 tbsp cream
• salt and pepper
• possibly peanuts, in pieces
• 500 g rice (basmati)
• Paprika powder, sweet
• Vinegar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the chicken breast fillets, then pat dry, remove any tendons and skin, and roughly dice. Place the soy sauce, orange juice, and a little ginger in a bowl. Wash the lemon in hot water and grate the zest, then add it to the bowl. Let the meat marinate (the longer it marinates, the more intense the flavor). Meanwhile, add the rice to a pot with 1 liter of water and bring to a boil. Then reduce the heat and cook until the water has completely evaporated. Prepare wooden skewers and use them to skewer the meat. Add the butter to a pan and sear the skewers all over. Remove the skewers from the pan and keep warm. Add the peanut butter to the pan and stir into the pan juices (don’t let the pan get too hot, or the peanut butter will burn). Deglaze with 200 ml of water and the marinade. Season to taste and add the cream, allowing it to thicken slightly. If desired, toast some peanut pieces and sprinkle them on top.