Chicken sauté with peanut sauce
Votes: 2
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 20 saute on skewers
Complexity: easily
Quantity: 20 saute on skewers
Chicken sauté with peanut sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken and marinade
- 700 g of skinless, boneless chicken breasts, cut into strips
- 1 cup natural yogurt
- 1 teaspoon grated ginger
- 1 teaspoon crushed garlic
- 1 tbsp. curry powder
- Vegetable oil for grilling
- Head lettuce leaves
- Fresh coriander leaves
- Equipment: 20 wooden skewers (soak in water for 30 min.)
Peanut dipping sauce
- 1 cup of homogeneous peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tsp red chili paste (such as Sambal)
- 2 tbsp. l. brown sugar
- Juice of 2 limes
- 1/2 cup hot water
- 1/4 cup chopped peanuts for garnish
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Cooking the dish according to the recipe:
- Marinade: In a shallow bowl, combine the yogurt, ginger, garlic, and curry powder. Stir well. Place the chicken strips in the yogurt marinade and gently toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
- Thread the chicken onto soaked skewers, threading them through the center to ensure the chicken stays in place while grilling. Place a grill pan over medium heat and brush with oil to prevent sticking.
Grill the chicken sauté in a grill pan for 3-5 minutes on each side until cooked through and golden brown. - Serve the sauté on a platter lined with lettuce and cilantro leaves. Serve the peanut sauce in a separate small bowl.
Peanut sauce: In a food processor or blender, combine the peanut butter, soy sauce, chili paste, brown sugar, and lime juice. Blend until smooth.
With the appliance running, add hot water to thin the sauce (you may only need a little). Pour the sauce into a pretty serving bowl and sprinkle with chopped peanuts. Serve with the chicken sauté.
Categories:
recipe / Dinner / Main courses / Bird / Sauces / Dips / Thai cuisine / Tyler Florence
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