Singapore-style chicken satay with peanut sauce |

Preparation time: 30 min

Preheat your oven at 425 °F

• For the preparations

  Cut the chicken into strips.

  Finely chop the ginger, garlic and lemongrass.

  Remove the leaves and coarsely chop the mint.

  Roast the peanuts in the oven for a few minutes, then crush them. Squeeze the lime juice.

  Slice the green onions.

• Yakitori

  In a bowl, combine all the marinade ingredients and the chicken strips with a drizzle of vegetable oil.
  Mix, season with salt and pepper.
  Leave to marinate for 15 minutes. Thread a nice strip onto each skewer and sear over high heat in a non-stick pan or on a grill.
  Place on a baking sheet.
  Finish cooking in the oven for 8 to 12 minutes.

• Peanut sauce preparation

  In a small saucepan, quickly cook the chopped garlic with the turmeric and chili flakes in a little vegetable oil. Add the water, sugar, rice vinegar and soy sauce and bring to the boil. Remove from heat and whisk in peanut butter and lime juice. Season with salt.

• On the plate

  Serve the skewers brushed with peanut sauce on your plates, with the remaining satay sauce in a small container. Sprinkle with chopped fresh mint, sliced green onion and crushed peanuts.