Chicken Satay With Oaty Peanut Sauce
Give your peanut sauce extra texture with this recipe! Mix in Quaker Oats for a dip that’s extra thick and extra tasty.
1 Tbsp. lemon grass, minced
4 cloves garlic
1 inch pc ginger, minced
1 tsp. cumin powder
1⁄2 tsp. turmeric powder
2-3 green chilies, minced
2 tsps. palm sugar
2 Tbsps. lemon juice
6 lean boneless chicken fillets, skin and fat removed, cut into 1 inch thick long strips
6 tsps. olive oil
1⁄2 cup peanuts, roasted until brown
4 dried red chilies cut into 2 cm pieces and soaked in water
1 clove garlic
1 Tbsp. olive oil
3 Tbsps. Quaker Instant / Quick Cooking Oats, grind to a powder, roast
1⁄2 tsp. salt
3 tsps. sugar
3⁄4 cup water
1⁄2 tsp. vinegar
1 Grind lemon grass, garlic, ginger, cumin powder, turmeric powder, green chilies, palm sugar and lemon juice in a blender until it forms a fine paste. Add little water if necessary.
2 Mix the chicken with the blended paste and set it aside for one hour.
3 Push each chicken fillet into a satay stick.
4 In a non-stick pan, stir-fry the marinated chicken with oil.
5 When the chicken browns and is cooked, dish out.
6 Grind peanuts, red chilies and garlic in a blender until it forms a fine paste. Add water if necessary.
7 Heat oil in a non-stick pan and add the blended peanut paste and stir-fry until fragrant.
8 Add oats, salt, sugar, water, vinegar and lime juice to the peanut mixture and cook until the mixture is well cooked and thick.
9 Dish out and serve with hot satays.