Ingredients

The following ingredients have 4 Servings
  • 14 ozs Chicken breasts
  • 4 Tbsps soy sauce
  • 0.5 tsp Sambal oelek
  • 4 ozs Cherry tomatoes
  • 9 ozs Strawberries
  • 2 scallions
  • 1 chili pepper
  • 1 pc fresh ginger (about 20 grams)
  • 1 Orange
  • 4 tsps Canola oil
  • 2 Tbsps apple cider vinegar
  • 4 sprigs cilantro
  • salt
  • Black pepper

Instruction

  • Rinse chicken and pat dry with paper towels. Cut lengthwise into very thin strips (about 3 x 10 cm) (approximately 1 x 4 inches).
  • Mix together soy sauce and sambal oelek in a small bowl. Brush onto chicken strips. Place in a shallow bowl, cover and refrigerate for at least 1 hour (or preferably overnight).
  • Plunge tomatoes into a pot of boiling water. Remove, rinse in cold water, peel and cut in half.
  • Rinse strawberries in a bowl of cold water. Pat dry with paper towels and cut into pieces.
  • Rinse scallions, pat dry and cut into thin rings.
  • Halve chile pepper lengthwise, remove the seeds, rinse and dry. Cut chile crosswise into thin strips. Peel ginger root and finely grate.
  • Cut orange in half and squeeze.
  • Heat 2 teaspoons oil in a pot. Add scallions, chile and ginger and cook until softened.
  • Mix in tomatoes, vinegar and 5 tablespoons orange juice. Cook for 5 minutes over low heat. Stir in about 2/3 of the strawberries and cook for 1 minute.
  • Fold in remaining strawberries, then remove chutney from heat and let cool.
  • Rinse cilantro, shake dry pluck leaves and chop finely. Stir into the chutney and season with salt and pepper.
  • Thread chicken strips on long wooden skewers.
  • Brush a grill pan with remaining oil and heat. Cook satay skewers on each side for 3-4 minutes and serve immediately with the strawberry chutney.