Indonesian Chicken Satay

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Indonesian Chicken Satay

Indonesian Chicken Satay

Ingredients Indonesian Chicken Satay
Number of persons

4 chicken breasts

300 g seasonal vegetables (to be adapted to taste)

180 g white rice


3 tablespoons of soy sauce

20 cl single cream

Ground ginger

50 g peanut butter



50 g peanuts for decoration

Preparation Indonesian Chicken Satay
Total Time: 26 min
Preparation time: 20 min
Cooking time: 6 min
The day before, marinate the diced egg whites in 1/4 Kikoman (you can find some in any Asian market, and in some supermarkets) for 3/4 sesame oil.
Add a teaspoon of chopped garlic to the marinade.
Sauté the chicken cubes in a very hot pan for 6 minutes on the same day.
At the same time, heat the liquid cream.
(Tip: to prevent it from sticking, first run the bottom of the pan under cold water).
Add to the heated liquid cream a large tablespoon of peanut butter, a pinch of ginger, a turn of the pepper mill.
Straighten and pour the sauce over the dice (Do not drown them).
As an accompaniment, serve white rice (if possible cooked in a rice-cooker).
Again, you will find some in Asian shops, otherwise, prefer basmati), and a pan of vegetables.
Finally, sprinkle a drizzle of kikoman on top (gently, if you're not used to it).

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