Chicken Satay

Tender strips of poultry coated in a smooth peanut cream. The richness of the coconut balances the hit of chili and the sharp acidity of the lime.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 489
• Protein: 37 g
• Carbs: 14 g
• Fat: 32 g

Ingredients

• 600 g White chicken ( in strips )
• 4 tbsp Peanut butter
• 200 ml Coconut milk
• 2 tbsp soy sauce
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tbsp Honey
• 2 piece Garlic ( finely minced )
• 1 piece Thai chili optional ( seeded and minced )
• 2 tbsp Peanut oil
• 1 tbsp Ground curry
• 12 piece Wooden skewers ( soaked in water to prevent burning )

Instructions

1. Cutting and skewering

   Cut the chicken breasts into regular 2 cm wide strips. Thread them accordion-style onto the wooden skewers. This traditional presentation ensures even cooking.

2. Satay base preparation

   In a bowl, mix the peanut butter, coconut milk, soy sauce, honey, minced garlic, curry powder, and lime juice. Whisk until the mixture is smooth and glossy.

3. Searing the skewers

   Heat the peanut oil in a pan. When it starts to smoke slightly, sear the chicken skewers. They should be well browned on all sides.

4. Reduction and glazing

   Pour the sauce over the skewers. Let it reduce over medium heat, turning the skewers regularly until the sauce coats the meat and becomes syrupy. Add the chopped chili at the end.

Chef's tips

• Do not overcook the chicken; it should remain springy under finger pressure.
• If the sauce becomes too thick, loosen it with a splash of hot water.

Storage

Keeps for 48 hours in the fridge in an airtight container. Reheat gently in a pan.