Chicken Satay with Spicy Dip

Ingredients

• 600 g Chicken breast fillet
• 4 Garlic cloves
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 red chili peppers
• 3 spring onions
• 2 tbsp white wine vinegar
• 300 ml Vegetable broth

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 1 cm wide strips lengthwise. Thread the meat in a wave pattern onto oiled wooden skewers. Peel one garlic clove and finely dice it. Mix 2 tbsp oil with the garlic and season with salt and pepper.

2. 2.

   Brush the chicken skewers with the garlic‑oil mixture and let marinate briefly. Meanwhile, wash the chili peppers and slice into rings. Peel and dice the remaining garlic. Wash the spring onions, trim them, cut the white part into thin rings and the green into fine strips.

3. 3.

   Heat the remaining oil in a pot and sauté the onions, garlic cubes and chili rings for 2‑3 minutes. Add the vinegar and broth, bring to a boil, season with salt and pepper, then remove from heat and let cool. Brown each side of the chicken skewers in a hot pan, remove, and serve with the spicy sauce poured into small bowls.