Chicken Saté with Wild Blueberry Peanut Butter Sauce
Wild Blueberry Sauce
3 tablespoons (45 ml) finely chopped or grated fresh ginger
1 shallot or 1/4 cup (50 ml) onion
1 teaspoon (5 ml) oil
3 tablespoons (45 ml) crunchy peanut butter
1 ½ cups (375 ml) frozen wild blueberries
6 ounces (177 ml) water
1 teaspoon (5 ml) cornstarch
½ teaspoon (2.5 ml) salt
2 double chicken breasts (or 4 single) or 1 lb. pre-packaged thinly sliced chicken breast
1 tablespoon (15 ml) olive oil
Peel the ginger and shallot, finely dice.
Heat oil and briefly sauté both.
Add the water and peanut butter over medium heat and whisk together.
Add frozen wild blueberries.
Mix small amount of water in cornstarch and add to berry/nut sauce.
Bring to a boil and simmer for about 3 minutes.
Season to taste with salt and pepper.
Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts.
Flavor with salt, pepper.
Put the strips in an accordion manner onto a lightly oiled skewer.
Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each.
Serve together with the blueberry sauce. If you want to make a hot blueberry peanut butter sauce, additionally flavor with hot peppers or hot sauce such as Tabasco. Serves 4.
Can also cook chicken off skewers by cutting chicken in bite size pieces, sautéing and serving with toothpicks on a platter with a bowl of sauce for dipping.
Preparation time: Approximately 30 minutes
Fat: 14 gr
Sodium: 534 mg
Carbohydrates: 12 gr
Fiber: 3 gr
Protein: 34 gr
Wild Blue is Good for You!