I am not really a peanut butter loving person but because it’s satay, it has to have something nutty on it. You can have a satay sauce on the side or eat it as it is. The chicken meat was marinated long enough anyway. Again, this recipe is from the Yummy book “Meals in 30 Minutes” which can be purchased at P100 only.
1 tablespoon chopped garlic
1/4 cup soy sauce
1/4 cup peanut butter
1/4 cup bottled satay sauce
2 teaspoons chili-garlic sauce (Available in groceries. It’s bottled and I used Lee Kum Kee)
1 tablespoon sugar
salt and pepper to taste
1 kilo skinless chicken breast fillets, cut into cubes
oil for frying
For the cucumber salad:
2 cucumbers, diced (make sure to scrub it first with rock salt then rinse with water)
1/4 cup sesame oil
2 tablespoons lemon juice
3 tablespoons minced red onion
- Prepare the marinade by combining garlic, soy sauce, peanut butter, satay sauce, chili garlic sauce, sugar, salt and pepper. Mix the marinade well.
- Add the chicken and marinate for more than 15 minutes. If you want the flavors to really seep through, marinate it for more than an hour.
- Combine all the ingredients for the salad. If you feel that it’s too sour, you can add sugar and more sesame oil. Adjust it according to your preference.
- Skew the chicken in barbeque sticks then grill them. Grill it for a short period of time so that the juices will still remain. You can also fry them but it looks better if it’s grilled.