Saté skewers

Duration: 30 Min
Difficulty: Easy

Ingredients

How many people?
2
Skewers
200g
planted.chicken nature
2 tsp
red mild curry paste
2 tbsp
sesame oil
1 tsp
paprika powder
1 tsp
curry powder
1 tbsp
tomato ketchup
1 tbsp
water
Salt and pepper
Peanut sauce
80g
peanut butter
150ml
coconut milk
1 tbsp
agave syrup
1.5 tsp
Sriracha
3 tbsp
tomato ketchup
Salad & Dressing
4
carrots
1
pepper
5
mushrooms
1
bunch coriander
1
bunch spring onion
2 tbsp
peanut oil
2
cloves garlic (pressed)
0.5 tsp
chilli flakes
1 cm
ginger (chopped)
5 tbsp
soy sauce
5 tbsp
rice vinegar
Juice of 1 lime

Preparation

  1. Mix all the ingredients well for the marinade of the chicken pieces and marinate the chicken pieces in it for 15 minutes.
  2. For the salad, quarter the mushrooms and steam them briefly in a pan. Cut the carrot with a zoodle maker, cut the pepper into strips, chop the spring onion and coriander. Put all the ingredients for the salad in a large bowl and stir.
  3. Mix all the remaining ingredients for the dressing together and mix well. Pour over the salad and stir again.
  4. Remove the chicken pieces from the marinade and put them on wooden skewers. Fry the skewers in a pan on both sides for 3-5 minutes.
  5. For the peanut sauce, mix all the ingredients together and blend well. Use more or less of each ingredient depending on taste.
  6. Serve the salad with the skewers on top and spread the peanut sauce on the skewers. Sprinkle with peanuts if desired.

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