Satay con salsa de cacahuete y arroz

Ingredientes

• 700 g chicken breast
• 3 tbsp ketjap manis
• 2 garlic cloves, crushed
• 1 tsp sambal oelek
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tbsp sunflower oil
• 300 g basmati rice
• 12-14 wooden satay skewers (pre-soaked in water)
• For the peanut sauce:
• 150 g natural peanut butter
• 150 ml coconut milk
• 2 tbsp ketjap manis
• 1 tsp sambal oelek
• Juice of 1 lime
• Pinch of salt
• A splash of water as needed
• Optional: fresh coriander, spring onion, cucumber, atjar

Preparación

1. 1

   Cut the chicken breast into cubes of about 2 by 2 cm and put them in a bowl.Mix the ketjap manis, garlic, sambal, turmeric, ground coriander and oil into the chicken in the bowl. Cover and let marinate in the fridge for at least 30 minutes — longer is fine.Thread the chicken cubes onto the wooden skewers, about 4 to 5 pieces per skewer.Cook the rice according to the package instructions until tender and keep warm.Make the peanut sauce: put the peanut butter, coconut milk, ketjap manis, sambal, lime juice and a pinch of salt in a small saucepan. Warm over low heat and stir until smooth. Add some water if the sauce becomes too thick.Heat the frying pan over medium-high heat with a splash of oil. Fry the satay skewers in batches until golden brown and cooked through, about 8 to 10 minutes per batch. Turn them regularly.Serve the satay skewers on a plate with rice, a generous drizzle of peanut sauce and optionally some cucumber and atjar. Garnish with chopped fresh coriander or spring onion.