Ingredients for Chicken Skewered With Ketjap Manis
- Brown Sugar
- 1/2 cup water
- Soy Sauce
- 2 tablespoons molasses
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 4 cloves minced garlic
- 1 teaspoon salt
- White Pepper
- 1/2 cup prepared Ketjap Manis Glaze (recipe above, makes approximately 1 cup)
- 2 tablespoons lime juice
- Chicken Breasts
- Peanut Oil
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How to Make Chicken Skewered With Ketjap Manis
- **Prepare the Ketjap Manis Glaze:** In a saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer until a thick syrup forms (about 10-15 minutes), stirring occasionally.
- Add 1/4 cup soy sauce, 2 tablespoons molasses, 1 teaspoon ground coriander, 1/2 teaspoon black pepper, and 1 tablespoon grated fresh ginger to the syrup. Simmer for another 3 minutes.
- **Marinate the Chicken:** In a resealable plastic bag, whisk together 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup of the prepared ketjap manis glaze, 2 tablespoons lime juice, and 2 tablespoons vegetable oil.
- Add 1.5 lbs boneless, skinless chicken tenderloins to the bag, ensuring they are fully coated in the marinade. Seal the bag and refrigerate for at least 1 hour (or up to 4 hours).
- **Prepare the Skewers:** Soak 12-15 bamboo skewers in water for at least 1 hour to prevent burning.
- **Assemble and Grill:** Thread the marinated chicken onto the soaked skewers. Grill over medium-high heat for 2-3 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- **Serve:** Serve the chicken satay immediately with extra ketjap manis glaze for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
207g
Fat
42g
Carbs
19g