Chili Chicken Satay

This Thai-style chicken recipe could serve as both an appetizer and a second plate . It is very simple to prepare and is original and delicious. The typical dish that your guests will ask you for the recipe for, I tell you from experience 😉

Ingredients

For 4 people:

4 chicken breasts
olive oil for cooking
A splash of liquid honey
A small bunch of coriander leaves (optional)

For the peanut sauce:

100 grams of peanut butter
1 garlic clove peeled and minced
1 tablespoon sesame oil
1-2 red chilies very finely chopped (optional depending on how hot you want the sauce)
1/2 teaspoon brown sugar
1 tablespoon (15 ml) soy sauce
juice of 1/2 lime
2 tablespoons rice wine vinegar or mirin
1-2 tablespoons of water

What tools do we use:

12 wooden chopsticks cut to fit our griddle, soaked in cold water for 30 minutes before using to prevent burning.
Cast aluminum griddle or grill

Elaboration

Cut the chicken breasts with the help of scissors, to do this we will keep the part of the breast that ends in a point farthest from us and cut lengthwise into three thin strips. We booked.
We introduce a toothpick along each piece.
Heat a little oil on the griddle or grill and add the chicken, cook well until well done (about 8 minutes).
While the chicken is cooking, put all the sauce ingredients in a blender and blend until smooth. Add a pinch of salt and pepper.
Once the chicken is almost ready, add a little honey to the pan and stir the chicken until it is well covered and remove from the pan.
Serve and sprinkle with coriander leaves accompanied by the peanut sauce.