Salad with chicken and peanut sauce is a warm and tasty salad, where the chicken is still warm when you serve.
4 large or 6 small chicken fillets in large cubes
2 large diced onions
2 large diced green peppers
1 dl Ketjap Manis
2 teaspoons garlic from the tube
1 ts Sambal Olek
1 tbsp sesame oil
2 tablespoons neutral oil
1 tablespoon ginger from tube
1 handful of fresh, finely chopped coriander
I start by making the marinade for the chicken fillet. Mix Ketjap Manis, garlic, Sambal Olek, oil, sesame oil, ginger and coriander well together. Thread the chicken, peppers and onions on skewers, place them in a fireproof dish and pour the marinade over. Leave it in the marinade for at least 30 minutes, preferably overnight. Grill or roast in the ovenproof dish until the chicken is cooked through, but not dry.
1/2 glass of peanut butter
The marinade from the chicken
Mix in a saucepan and bring to the boil. Dilute with water until thick enough.
1/2 cucumber into small cubes
1 grated carrot
1/2 shredded lettuce head
2 finely chopped spring onions
1 finely chopped, red pepper
2 finely chopped chilies
The juice of 2 limes
1 pot finely chopped coriander
1 bag of cashews, toasted in a dry frying pan
Salad with chicken and peanut sauce is served as is, or with freshly cooked rice.
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