Chicken Satay with Peanut Sauce

Ingredients

• 1 Shallot
• 2 tbsp neutral oil
• 100 g chunky peanut butter
• 100 ml coconut milk
• 100 ml poultry broth
• Salt
• Cayenne pepper
• 600 g pre‑cut chicken breast fillet
• 2 Garlic cloves
• 4 tbsp peanut oil
• 0.5 tsp Chili flakes
• 1 tbsp halved peanuts

Instructions

1. 1.

   Peel and finely chop the shallot. Sauté in hot oil until translucent, then add peanut butter and lightly toast while stirring. Deglaze with coconut milk and stir in a bit of poultry broth. Simmer gently for about 5 minutes, adding more broth if needed, and season with salt and cayenne pepper. Cool in small bowls.

2. 2.

   Wash the chicken, pat dry, slice into thin strips lengthwise, and thread onto oiled wooden skewers in a wave pattern. Peel and finely chop the garlic. Mix with oil, crushed chili flakes, and salt.

3. 3.

   Brush the skewers with the mixture and marinate for 30 minutes. Grill on a hot stone, turning occasionally, for 5–8 minutes. Garnish the peanut sauce with halved peanuts and serve with the satay skewers.