Chicken satay baguette

serves 2 to 3

Ingredients:

* 1 baguette
* 1 tomato
* cucumber
* lettuce
* spring onion

Chicken:

* 200g chickenbreast
* 4 spoons ketjap manis
* 1 teaspoon garlic powder
* 1 teaspoon cumin powder
* 1 teaspoon ginger powder
* 2 teaspoons coriander powder
* 1 teaspoon sambal ulek

Satay sauce:

* 125ml coconut milk
* 3 spoons peanutbutter
* 3 spoons of sambal badjak
* 3 spoons of ketjap manis
* 3 garlic cloves
* 1 small onion
* 1 teaspoon ginger powder
* 1 teaspoon coriander powder
* 1 teaspoon cumin powder

Preparations:

For the chicken, mix everything in a tray. Cut the chicken in small cubes and add to the marinade. Mix well and leave alone for 30 minutes to 2 hours. Meanwhile cut the onion and garlic as fine as possible for the sauce. Heat up a skillet and stir-fry the chicken until done.
Meanwhile use a saucepan to heat up the coconut milk on low heat. Add everything for the sauce except the peanutbutter. Stir well until blended. Now add the peanut butter scoop for scoop and keep stirring until the sauce thickens a bit. Stir until you are satisfied.
Cut the baguette in half and slice open. Decorate with the lettuce, cucumber and tomato to your taste.
Add the chicken and pour the satay sauce over it. Decorate with spring onion.

Tip:

This is also the base recipe for satay skewer. You could also use any other meat you prefer.
For skewer, combine with fries, rice or just as an appetizer or side dish.

This was definitely a good meal for me and I do hope you can enjoy it as much as I do!

Yours truly,

Mike