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 😉
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
- 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.
Recipe from the book “Easy Cooking” by Lorraine Pascale