Be careful: Chicken saté with peanut sauce
Who doesn’t know them from the Asian restaurant or snack bar around the corner? Satay skewers with peanut sauce. Today we are making our own chicken satay with just this delicious sauce. Because the dish is very good as a starter, but the really simple dish is also very good as a snack or at a buffet. With a little curry rice, the skewers quickly become a main course.
At first I was a bit surprised because, like everything homemade, the sauce tastes different than in a restaurant and also differs in color and consistency from the sauce from the restaurant. The soy sauce and the chilli paste quickly made you addicted to more and so I couldn’t stop turning one skewer after the other in this sauce, even though I’m not really a big peanut fan and I also don’t like peanut butter. But I like coriander seeds and chilli all the more and they round off the dish really well.
The ingredients (enough for about 18-20 skewers)
- about 400 g chicken breast fillet (preferably organic quality)
- 1 piece / about 30 g fresh ginger
- 1 onion
- 2 teaspoons of coriander seeds
- 2 tbsp chili paste
- 2 tbsp coconut milk + 130 ml coconut milk
- 4 tbsp light soy sauce
- 150 grams of unsalted roasted peanuts
- 2 tbsp peanut oil
- ½ lime
- ¼ teaspoon ground coriander
- 1 tablespoon of sugar
- 2 tbsp peanut oil (for frying)
- Spring onions as desired
- Wooden skewers
The preparation (approx. 30 min. + 1 hour waiting time)
1. First wash the chicken fillet, pat dry and cut into thin, long strips. Peel the ginger and onion and grate both finely on a kitchen grater.
2. Coarsely crush the coriander seeds in a mortar and stir together with the grated ginger, the grated onion, 1 tbsp chili paste, 2 tbsp coconut milk and 2 tbsp soy sauce. Marinate the meat in it for about 1 hour.
3. For the peanut sauce, chop the peanuts in a mixer or food processor (coarse or fine as desired) and place in a saucepan. Add 1 tbsp chili paste, 130 ml coconut milk, 2 tbsp peanut oil and 3–4 tbsp water and heat everything while stirring, but do not boil. If that’s still too lumpy for you, you can puree the whole thing finer with a hand blender. Season to taste with lime juice, soy sauce, coriander powder, sugar, chili paste and salt.
4. Remove the meat from the marinade, strip off the marinade and place the meat strips on long wooden skewers in waves.
5. Heat a grill pan, add the peanut oil and fry the skewers for about 5 minutes, turning once. Roast over low heat for about 3-5 minutes to finish.
6. Serve the peanut sauce with the skewers. If you like, you can now cut spring onions into fine cubes and serve them with them. Can also be taken to the office.
Crush the coriander in a mortar
Marinate the chicken strips
Skewer chicken strips in a wave shape
Grind the peanuts into small pieces
Serve the chicken satay with peanut sauce
Cut the spring onions into fine rolls and serve with them