BBQ Chicken Satay with Fermented Bean Sprouts

Name: BBQ Chicken Satay with Fermented Bean Sprouts
Cuisine: singapore
Ingredients: 300g Chicken breast; 3 tbsp Peanut butter; 2 tbsp Soy sauce; 1 tsp Brown sugar; 1 clove Garlic, minced; 1 tsp Ginger, grated; 1 tbsp Lime juice; 2 tbsp Spice paste (kecap, chili, coriander, cumin); 10 Skewers (wooden or metal)

A recipe from singapore.

🇸🇬 singaporeBBQFermented

BBQ Chicken Satay with Fermented Bean Sprouts

Nutrition (per serving)

480Calories

32 gProtein

28 gCarbs

20 gFat

4 gSugar

1100 mgSalt

Ingredients

300g Chicken breast
3 tbsp Peanut butter
2 tbsp Soy sauce
1 tsp Brown sugar
1 clove Garlic, minced
1 tsp Ginger, grated
1 tbsp Lime juice
2 tbsp Spice paste (kecap, chili, coriander, cumin)
10 Skewers (wooden or metal)

Method

Soak wooden skewers in water for 30 minutes to prevent burning.
Marinate the sliced chicken breast in a mixture of peanut butter, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, and spice paste for at least 2 hours, preferably overnight, in the refrigerator.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small gap between each piece to ensure even cooking.
Preheat a grill or grill pan to medium-high heat, around 200°C (400°F), and lightly oil the grates to prevent sticking.
Grill the chicken satay for 3-4 minutes per side, brushing with remaining sauce occasionally, until the surface is charred and the internal temperature reaches 75°C (165°F).
Serve hot with a side of fermented bean sprouts tossed in lime juice, crushed peanuts, and a drizzle of hoisin sauce, and garnish with fresh cilantro leaves.