Ingredients
250 ml coconut milk |
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200 gr peanut butter |
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50 ml soy sauce (for the peanut sauce) |
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30 ml ketjap manis |
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500 gr chicken breast |
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1 stem of lemongrass |
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2 centimeters ginger |
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2 cloves of garlic |
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Grater of 1 lemon |
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2 tbsp lemon juice |
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1,5 tbsp dark brown sugar |
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0,5 tbsp sambal |
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3 tbsp soy sauce |
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1 tbsp sesame oil |
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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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