Chicken saté with peanut sauce

Name: Chicken saté with peanut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Chilli powder; 2 Carrots; 500 g Broccoli; 4 Spring onions; 75 g Mung bean seedlings; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 3-4 Tbsp Peanut cream; 5 TABLESPOONS Soy sauce; 4 TABLESPOONS roasted peanut kernels; 7-10 Tbsp Coriander; 1/2 Baguette-Brot; 4 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Chilli powder
2 Carrots
500 g Broccoli
4 Spring onions
75 g Mung bean seedlings
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
3-4 Tbsp Peanut cream
5 TABLESPOONS Soy sauce
4 TABLESPOONS roasted peanut kernels
7-10 Tbsp Coriander
1/2 Baguette-Brot
4 wooden skewers

Directions

1
Boil 400 ml water and 1/2 teaspoon salt. Peel or clean and wash the vegetables. Cut broccoli into florets. Chop carrots and spring onions diagonally. Sort and rinse the sprouts
2
Cover the carrots and broccoli and cook in boiling salted water for about 8 minutes. Cook the sprouts for about 12 minutes. Wash meat and dab dry. Put lengthwise on wooden skewers
3
Fry the meat in hot oil for about 5 minutes on each side. Season with salt, pepper and chilli. Drain the vegetables and collect the stock. Stir the nut cream and soy sauce into the stock
4
Add the vegetables and spring onions to the meat and fry briefly. Add stock, bring to the boil once. Chop the nuts. Arrange everything, sprinkle with nuts and garnish. Add baguette