Ingredients for satay:
600g chicken breasts
80ml apple cider
2 tbsp lime juice
2 tbsp fish sauce
1 tsp sesame oil
6 drops of Ginger Spice Drops®
4 drops of Lemongrass Spice Drops®
3 chopped garlic pods
Around 20 skewers, soaked in water for 30 minutes
4 tbsp olive oil for cooking
Ingredients for sauce:
120g roasted peanuts
3 tbsp. apple cider
½ tsp sesame seeds
2 chopped garlic pods
1 spring onion very finely chopped
Red pepper flakes for garnish (optional)
Chopped coriander for garnish (optional)
Thinly slice the chicken breasts, not be more than 3 mm thick and 2 cm wide strips, thinner the better. In a bowl, mix the apple cider, lime juice, fish sauce, garlic, sesame oil, Lemongrass Spice Drops® and Ginger Spice Drops® together to make a marinade. Add the chicken breasts into the marinade and rub it onto each strip. Cover the bowl and refrigerate overnight. Take the marinated chicken and thread chicken strips through soaked skewers in a concertina pattern.
Heat a large pan, over medium-high heat. When hot add 2 tablespoons of olive oil. Place about half of the chicken skewers on the pan turning on each side for about 3 minutes. If working with thicker chicken strips, you’ll want to cook each side for 4 to 5 minutes. Set the cooked chicken onto a plate to cool. Cook the rest the same way.
For the sauce, blend all the ingredients of the sauce together until smooth. Garnish with a few red pepper flakes and chopped coriander.
Enjoy the chicken with the dipping sauce.