Ingredients
| 250 ml coconut milk | ||
| 200 gr peanut butter | ||
| 50 ml soy sauce (for the peanut sauce) | ||
| 30 ml ketjap manis | ||
| 500 gr chicken breast | ||
| 1 stem of lemongrass | ||
| 2 centimeters ginger | ||
| 2 cloves of garlic | ||
| Grater of 1 lemon | ||
| 2 tbsp lemon juice | ||
| 1,5 tbsp dark brown sugar | ||
| 0,5 tbsp sambal | ||
| 3 tbsp soy sauce | ||
| 1 tbsp sesame oil |
Directions
- Cut the lemongrass in 3 pieces, peel the garlic and slice the ginger. Finely grind this with a mortar and pestle (or use a stick blender). Grate the lemon and add the grater.
- Now add the 1,5 tbsp dark brown sugar, 3 tbsp soy sauce, 1 tbsp sesame oil and 2 tbsp of lemon juice. Mix everything until properly mixed.
- Cut the chicken in equal pieces and mix with the marinade you just made. Ideally let the chicken marinate for 24 hours, 45 minutes is enough if you are in a hurry.
- Meanwhile prepare the satay sauce. Add the coconut milk, peanut butter, soy sauce and ketjap to a pan. Mix until you have a smooth sauce.
- When making the satay, put the sticks in water. String the chicken on the sticks.
- Bake the satay on a barbecue, grill, raclette or table grill. Put some oil on the satay so it doesn’t stick. Bake the chicken until golden brown and cooked through.
- Serve the satay with the satay sauce.
Your chicken satay is done, enjoy!
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