Sate Ayam Thailand dengan Saus Kacang

Langkah-langkah

1. Slice the chicken breast against the grain into pieces that are at least 1 inch (2.5 cm) wide. Mix in the marinade, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 30 minutes.
2. Add all the ingredients for the peanut sauce to a saucepan. Using a whisk, quickly combine the ingredients before placing the saucepan on the stove over low heat. Continue whisking the peanut sauce until all the ingredients are well combined.
3. As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you prefer a thinner sauce, you can add a little water to dilute it during cooking.) Remove from heat and top with ground peanuts. The Thai peanut sauce is now ready. You can store any leftovers in the fridge for up to a week without losing its fresh taste.
4. Remove the marinated chicken from the refrigerator. Thread the chicken onto wooden skewers lengthwise. Grill the satay for 4 minutes on each side, or until it reaches your desired tenderness.
5. Serve with peanut sauce and sliced cucumber.