Chicken Satay with Peanut Dip
Chicken Satay with Peanut Dip, with measured ingredients and a clear cooking method. Serve with Helles Lager for a relaxed ProjectBeer table.
appetizer · Serves 4
Chicken Satay with Peanut Dip
Bring chicken satay with peanut dip to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Helles Lager when the food is ready.
Ingredients
Serves 4
500 g chicken breast, cut into 2 cm strips
150 ml coconut milk
2 tbsp soy sauce
1 tsp turmeric
1 tbsp brown sugar
80 g peanut butter
1 lime
1 tbsp vegetable oil
Instructions
Soak 8 wooden skewers for 30 minutes. Mix chicken with 75 ml coconut milk, 1 tbsp soy, turmeric and half the sugar and refrigerate for 30 minutes.
Warm peanut butter with remaining coconut milk, soy and sugar plus 2 tbsp water. Simmer for 2 minutes and add half the lime juice.
Thread chicken onto skewers, brush with oil and griddle for 10–12 minutes, turning frequently.
Check the thickest pieces reach 75°C and are cooked throughout. Serve with warm dip and remaining lime wedges.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Helles Lager. Soft bready malt and a clean finish let the seasoning lead, making this an easy match for a sharing table. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.