Sate skewers

Duration: 30 min
Difficulty: Simply


2 Portions
200g planted.chicken natural
2 tsp red mild curry paste
2 tbsp sesame oil
1 teaspoon paprika powder
1 teaspoon curry powder
1 tbsp tomato ketchup
1 tbsp water
salt and pepper

peanut sauce
80g peanut butter
150ml coconut milk
1 tbsp agave syrup
1.5 tsp Sriracha
3 tbsp tomato ketchup

Salad dressing
4 carrots
1 pepper
5 mushrooms
1 bunch of coriander
1 bunch of spring onions
2 tbsp peanut oil
2 garlic cloves (pressed)
0.5 tsp chili flakes
1 cm ginger (chopped)
5 tbsp soy sauce
5 tbsp rice vinegar
Juice of 1 lime

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3,99 €


Mix all the ingredients for the marinade for the chicken pieces well and marinate the chicken pieces in it for 15 minutes
For the salad, quarter the mushrooms and briefly sauté them in a pan. Cut the carrot with a zoodle maker, cut the pepper into strips, chop the spring onion and the coriander. Put all the ingredients for the salad in a large bowl and stir.
Mix all remaining ingredients for the dressing together and mix well. Pour over the salad and stir again.
Remove the chicken pieces from the marinade and place them on wooden sticks. Fry the skewers in a pan for 3-5 minutes on both sides.
For the peanut sauce, mix all the ingredients together and mix well. Depending on your taste, use more or less of the respective components.
Serve the salad with the skewers on top and spread the peanut sauce on the skewers. If necessary, sprinkle peanuts on top.

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