Could we call a Satay sauce “Satay” if it doesn’t have any curry or garlic? I wasn’t quite sure, so I called this recipe is a lime-satay. If you want to add an Asian touch to your next gathering, this recipe is both original and nutritious.
- 2 cm of ginger, freshly grated
- zest and juice of 1 lime
- 1 tsp clear honey
- 1 tbsp soy sauce
- 3 tbsp peanut butter, smooth or crunchy
- 250 g skinless chicken breast fillets
- 100 ml can coconut milk
- 3 tbs of coriander, chopped
- 1 tsp coconut oil
- Salt and pepper to taste
In a bowl, mix grated ginger, lime zest, lime juice, honey, soy sauce and peanut butter.
Cut the chicken filet into large cubes and mix with a third of the sauce. Cover, chill and let it marinade for 30 minutes. This can be done up to 3 hours ahead.
Pour the rest of the sauce into a small pan at low temperature. Blend in the coconut milk and stir from time to time.
Just before serving, add the chopped coriander leaves.
Cook the chicken cubes with the coconut oil in a pan at medium heat for around 2 min each side.
Let it cool on a plate and skew onto the skewers. Serve with the marinade and decorated with peanuts or coriander.