Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 2:50 Total Time

Ingredients

Add all
  • marinade:

  • 1 tsp.
    (5 mL)

    grated fresh ginger

  • 2

    garlic cloves, thinly sliced

  • 2 Tbsp.
    (30 mL)

    soya sauce

  • 2 Tbsp.
    (30 mL)

    white wine

  • 1 lb
    (454 g)

    chicken breasts, thinly sliced

  • peanut sauce

  • 1/2 tsp.
    (2 mL)

    ground cumin

  • 1/2 tsp.
    (2 mL)

    turmeric

  • 1 tsp.
    (5 mL)

    fresh coriander

  • 1 tsp.
    (5 mL)

    chili powder

  • 1 tsp.
    (5 mL)

    soya sauce

  • 2 tsp.
    (10 mL)

    brown sugar

  • 1/2 cup
    (125 mL)

    crunchy peanut butter

  • 1/2 cup
    (125 mL)

    coconut milk

  • juice of 3 limes

  • salt and white pepper as needed

Preparation

In a glass bowl, mix the marinade ingredients.

Marinate the chicken, cover and refrigerate for 2 hours.

In a saucepan, mix the first 7 sauce ingredients and cook over medium heat for 2 minutes.

Lower the heat and add the coconut milk. Set aside.

Soak 20 small wood skewers in cold water for 15 minutes.

Thread the chicken strips on the skewers, accordion style.

In a frying pan, cook the strips over medium heat for 15 minutes.

Baste the strips with the sauce while they cook.

Add the lime juice to the sauce and adjust the seasoning.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007