Turkey saté skewers with peanut rice
easy
50 mins
50 mins
Ingredients
- 600 g Turkey breast fillet (in the piece)
- 1 Garlic clove
- 30 g liquid honey
- 2 TABLESPOONS Soy sauce
- 1-2 TABLESPOONS Lime juice
- 7-10 Tbsp black pepper
- 1 Shallot or small onion
- 100 g unsalted peanut kernels
- 20 g Butter or margarine
- 1/2 l clear chicken stock (instant)
- 7-10 Tbsp Salt
- 250 g Basmati rice
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Coriander green and lime
- 8 Thai chili sauce (Thai chicken)
- 12-16 Shashlik wooden skewers
Directions
- 1
Wash turkey breast, dab dry and cut into thin 2-3 cm wide strips. Stick meat wavy on 12-16 skewers. Peel garlic and press it through a garlic press. Mix honey, soy sauce, lime juice, garlic and some pepper. Brush the meat with the marinade and put it in a covered cool place for about 1/2 hour.
- 2
Peel and finely dice the shallot. Coarsely chop the peanuts. Heat the fat in a pot. Lightly fry the peanuts. Add shallot and steam briefly. Deglaze with chicken stock, bring to the boil and add some salt and the rice. Cover and let it swell at low heat for 15-20 minutes. Heat oil in a large frying pan. Dab the meat a little bit and fry it while turning for 3-4 minutes. Season with salt and pepper and serve with peanut rice.
- 3
Deglaze with chicken stock, bring to the boil and add some salt and the rice. Cover and let it swell at low heat for 15-20 minutes. Heat oil in a large frying pan. Dab the meat a little bit and fry it while turning for 3-4 minutes. Season with salt and pepper and serve with peanut rice. Garnish as desired with fresh coriander green and lime. Serve with a ready made Thai Chili Sauce
- 4
Waiting time approx. 30 minutes
Nutrition Facts
650 kcal
63 g
23 g
49 g
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