Chicken Satay

Ingredients

• 400 g chicken breast fillet
• 4 tbsp light soy sauce
• 0.5 tsp sambal oelek
• 125 g cherry tomatoes
• 250 g strawberries
• 2 Spring Onions
• 1 red chili pepper
• 20 g ginger (1 piece)
• 1 small orange
• 4 tsp rapeseed oil
• 2 tbsp Apple cider vinegar
• 4 stalks cilantro
• Salt
• black pepper

Instructions

1. 1.

   Rinse chicken fillets and pat dry with paper towels. Slice the meat lengthwise into very thin strips (about 3 x 10 cm).

2. 2.

   In a small bowl mix soy sauce and sambal oelek. Brush the meat strips all over with the mixture. Place in a shallow dish, cover, and marinate for 1 hour (or overnight).

3. 3.

   Briefly blanch tomatoes in boiling water. Remove, rinse cold, peel, and halve.

4. 4.

   Wash strawberries gently in a bowl of water. Pat dry with paper towels, clean, and cut into pieces.

5. 5.

   Wash spring onions, trim, and slice into thin rings.

6. 6.

   Halve the chili pepper lengthwise, deseed, wash, and cut into fine strips. Peel ginger and grate finely.

7. 7.

   Halve the orange and squeeze its juice.

8. 8.

   Heat 2 tsp oil in a pot. Sauté spring onions, chili, and ginger until fragrant.

9. 9.

   Add tomatoes, vinegar, and 5 tbsp orange juice. Simmer on low heat for 5 minutes. Then stir in about two-thirds of the strawberries and cook for another minute.

10. 10.

    Fold in the remaining strawberries, remove from heat, and let cool.

11. 11.

    Wash cilantro, shake dry, pluck leaves, finely chop, and mix into the chutney. Season with salt and pepper to taste.

12. 12.

    Thread the marinated meat strips onto long wooden skewers in a wave pattern.

13. 13.

    Heat a grill pan with the remaining oil. Cook each side of the satay skewers for 3–4 minutes, then serve immediately with the strawberry chutney.