Satay Chicken with Restaurant Style Peanut Sauce (Indonesian

• 분량: 12 servings
• 활동 시간: 15 minutes
• 총 시간: 35 minutes

재료

1 lb / 500g chicken thigh fillets (skinless and boneless)

2 1/2 tbsp kecap manis (thick sweet soy sauce - see Note 1)

1 tbsp unsalted butter (, melted)

12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)

1 tbsp cooking oil (peanut, canola, vegetable)

2 garlic cloves (, minced)

1 small or 1/2 large onion (, diced, red, brown, yellow or white)

3 birds eye chillis (, sliced, or sub with hot sauce)

1/2 cup peanut butter (smooth or crunchy)

1 cup coconut milk (full fat is better, but light is ok)

2 1/2 tbsp kecap manis (Note 1)

1/2 tbsp soy sauce

1/2 tsp salt

1/4 cup crushed unsalted roasted peanuts (buy crushed or chop your own)

1 - 2 tbsp fresh lime juice

Crushed peanuts

Lime wedges

Sliced shallots/scallions

방향

Chicken

Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.

Combine kecap manis and butter, then brush onto chicken.

Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.

Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.

Peanut Sauce

Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.

Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.

Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

영양 정보

• 1회 제공량: 46 g
• 칼로리: 66 kcal
• 지방 전체: 3.2 g
• 포화 지방: 1.1 g
• 콜레스테롤: 38 mg
• 나트륨: 42 mg
• 탄수화물 전체: 1.4 g
• 단백질: 8.1 g