Chicken Satay with Peanut Sauce

Chicken breast (fillet), Coconut milk (unsweetened), Soy sauce (sugar-free), Lemon, Stevia, Garlic, Turmeric, Coriander (cilantro seeds), Cumin, Table salt, Peanut butter, Water

Slice: 10 min. Chill in the refrigerator: 2 h. Let it stand: 20 min. Fry: 4 min. Bake in the oven: 15 min. Mix: 5 min.

Cooking the satay

Prepare a total of coconut milk (unsweetened) (140 g), soy sauce (sugar-free) (25 g), and stevia (5 g); use 100 g, 20 g, and 4 g respectively for the marinade. Mix them with lemon juice (10 g), turmeric (2 g), coriander (cilantro seeds) (2 g), cumin (1 g), minced garlic (3 g), and table salt (1 g).

Cut the chicken breast (fillet) (400 g) into long strips and mix it with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Soak wooden skewers in water (20 g) for 20 minutes. Thread the chicken onto the skewers in an accordion pattern.

Sear the satay in a lightly greased pan for 3–4 minutes per side. Alternatively, bake it at 200°C for 12–15 minutes until fully cooked.

Peanut sauce

Mix peanut butter (40 g) with the remaining coconut milk (unsweetened) (40 g), soy sauce (sugar-free) (5 g), and stevia (1 g). Add warm water (20 g). Add a little more water if the sauce is too thick. Serve the sauce with the satay.