Chicken strips with saté sauce

Name: Chicken strips with saté sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Peanut kernels; 1 small onion; 1 Garlic clove; 1 pinch of ginger; 1 TABLESPOON + 500 ml oil; 2 TABLESPOONS Peanut Butter; 100 ml Poultry broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Sambal-Oelek; 400 g Chicken filet; 2 Eggs (size M); 7-10 Tbsp Pepper; 50 g Coconut flake; 1 pack of Mashed potatoes; 1 Lime

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Peanut kernels
1 small onion
1 Garlic clove
1 pinch of ginger
1 TABLESPOON + 500 ml oil
2 TABLESPOONS Peanut Butter
100 ml Poultry broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Sambal-Oelek
400 g Chicken filet
2 Eggs (size M)
7-10 Tbsp Pepper
50 g Coconut flake
1 pack of Mashed potatoes
1 Lime

Directions

1
Coarsely chop the peanuts and roast them in a pan without fat, take them out. Peel onion, garlic and ginger. Cut onion and ginger into fine cubes, press garlic through a garlic press.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the onion, ginger and garlic briefly. Add peanut butter and stock and stir until smooth. Season to taste with salt and Sambal-Oelek. Wash the meat, dab dry and cut into strips.
3
Whisk the eggs and season with salt and pepper. Mix grated coconut and 50 g potato flakes (use the rest for other purposes). Turn the meat in the egg and bread it with the flakes one after the other. Heat 500 ml oil to approx. 170 °C.
4
Fry the meat in portions for 3-4 minutes until crispy brown. Wash the lime hot and cut into thin slices. Arrange sauce with peanuts in a bowl, meat on a plate and garnish with lime.