1 tsp brown sugar
1 tbsp cooking oil
300 g corn-fed chicken breast
3 clove garlic
25 g ginger
1 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp ground ginger
1 pinch ground pepper
125 g peanuts
1 pinch salt
1 level tbsp sambal oelek
1 tbsp sesame oil
2 tbsp soy sauce
125 ml soya milk
1 tbsp white rice vinegar
Cut the chicken into 2-cm-thick slices and thread onto wooden skewers.
Peel and finely chop the garlic and ginger. Mix all of the ingredients in a bowl, add the chicken and leave to soak for at least 2 hours.
Ingredients
300 g corn-fed chicken breast, 1 clove garlic, 25 g ginger, 1 tbsp white rice vinegar, 0.5 tsp ground coriander, 0.5 tsp ground cumin, 1 tbsp soy sauce, 0.5 level tbsp sambal oelek, 1 tbsp sesame oil
Toast the peanuts in a pan over a high heat for 5 minutes.
Peel and finely chop the garlic. Add all the ingredients to the peanuts and simmer for 30 minutes.
Purée the sauce with a hand blender and season with salt and pepper to taste.
Ingredients
125 g peanuts, 2 clove garlic, 1 tbsp soy sauce, 125 ml soya milk, 0.5 level tbsp sambal oelek, 0.5 tsp ground ginger, 0.5 tsp ground coriander, 1 tsp brown sugar, 1 pinch salt, 1 pinch ground pepper
Heat oil in a frying pan and swirl it around.
Add the chicken to the pan and fry for 3 to 4 minutes on each side.
Ingredients
1 tbsp cooking oil
Arrange the skewers on plates, pour the peanut sauce on top and garnish with coriander.
714.5
58.50 g
47.42 g
13.82 g
