Chicken satay with spicy peanut sauce
Votes: 1
Time: 2 hours 33 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Nutritional value per serving:
Calories 225, total fat 9 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 15 G., fiber 2 G., cholesterol 44 mg, sodium 654 mg, sugar - G.
Calories 225, total fat 9 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 15 G., fiber 2 G., cholesterol 44 mg, sodium 654 mg, sugar - G.
Satay (or sate) is a popular Asian street food consisting of small grilled skewers, often served with peanut sauce. These skewers are perfect for a picnic and are easiest to prepare using thin strips of chicken. A marinade of fish sauce, soy sauce, lime juice, lemongrass, and ginger adds a unique, vibrant Asian flavor to this appetizer. Use it to marinate the chicken, and some of the delicious marinade can be used as a dressing for a simple cabbage salad with sugar snap peas. Grill the chicken on wooden skewers and serve with a juicy salad and a spicy peanut sauce made with peanut butter and coconut milk.
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:
Shashlik
- 2 tablespoons fish sauce
- 1/4 cup freshly squeezed lime juice
- 2 stalks fresh lemongrass, thinly sliced (optional)
- 2 tbsp. l. agave nectar
- 1 tbsp. low-salt soy sauce
- 1 tbsp. chopped fresh ginger
- 0.5 tsp chili pepper flakes
- 4 cloves garlic, crushed
- 450 g of skinless, boneless chicken breasts or thighs
- 2 tbsp vegetable oil + extra for frying
- 1/4 small Chinese cabbage, shredded (about 3 cups)
- 170 g sugar snap peas, thinly sliced
- 1/4 cup cilantro leaves
- Hot peanut sauce for serving, see recipe below
Hot peanut sauce
- 3 tablespoons reduced-fat creamy peanut butter
- 1/4 cup low-fat coconut milk
- 2 teaspoons fish sauce
- 1-2 tsp hot garlic sauce
- 1 tbsp freshly squeezed lime juice
- 1 tbsp. l. agave nectar
- Special equipment: 24 wooden skewers
We recommend
Recipes with similar ingredients: fish sauce, lime, lemongrass, Agave nectar, soy sauce, ginger root, red pepper flakes, garlic, chicken breasts, chicken thighs, Chinese cabbage (Napa), sugar snap peas, cilantro, Peanut butter, coconut milk
Cooking the dish according to the recipe:
- Whisk together the fish sauce, lime juice, lemongrass, agave nectar, soy sauce, ginger, chili flakes, and garlic (you'll make 3/4 cup). Pour 1/2 cup of the marinade into a shallow baking dish; set aside the remaining 1/4 cup. Slice the chicken into thin strips at a slight angle. Place the chicken in the marinade in the baking dish, cover with plastic wrap, and refrigerate for 2 hours.
- Strain the reserved marinade into a large bowl; mix with vegetable oil. Add shredded cabbage, peas, and cilantro; cover with plastic wrap and refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high heat; soak about 24 skewers in water for 20 minutes. Thread the chicken onto the skewers. Lightly oil the grill grates; grill the chicken in batches until cooked through, about 3-4 minutes per side. Toss the coleslaw; serve with the chicken and spicy peanut sauce.
Hot Peanut Sauce:
Combine all ingredients in a bowl, adding 1 tablespoon of water; beat until smooth.
Categories:
Similar recipes
