As far as I know, the KNORR packet is only available in Europe.
- Carbohydrate 5.38348235346735 g
- Cholesterol 68.44 mg
- Fat 109.622118699654 g
- Fiber 2.6325685661628 g
- Protein 29.8210464178263 g
- Saturated Fat 14.4197947198303 g
- Serving Size 1 1 Serving (376g)
- Sodium 83.1623457306308 mg
- Sugar 2.75091378730456 g
- Trans Fat 5.61399555467714 g
- Calories 1111 calories
Step-by-step
- MISE EN PLACE: Slice asparagus 1cm-thick; Slice scallions into thin rings; Chop peanuts; Line shallow baking pan with baking paper; Preheat (convection) oven to 135°C (275°F)
- Slice chicken 1/8-inch thick (the thinner the better) and thread onto wooden skewers in wave form (you'll need about 8).
- In a small bowl, stir together KNORR Basis and oil and brush both sides of the chicken skewers. Set remaining marinade aside.
- In a pan, grill both sides of the skewers over high heat. Transfer chicken from pan to baking pan and cook (2nd from bottom) for 8 minutes. Meanwhile in the same pan, sauté asparagus, scallions, and peanuts for 3 minutes. Add remaining marinade and water. Sauté another 4 minutes.
- Serve skewers on top of vegetables.
Unlike traditional peanut sauces built from scratch with roasted paste and coconut milk, this preparation relies on a specialized seasoning packet for its flavor base. Slicing protein paper-thin at 1/8-inch thickness ensures the meat absorbs the oil and spice blend rapidly without requiring hours of marinating time.
Thriving Without Peanuts
Allergies or dietary preferences frequently necessitate removing tree nuts and peanuts from Asian-inspired dishes. Substitute toasted sunflower seeds or roasted pumpkin seeds for the 30 grams of peanuts called for in the original formulation to maintain the essential crunch. Sunflower seed butter mixed with a splash of tamari provides a reliable substitute for the nutty richness if you need to alter the sauce medium entirely.Avoiding Common Errors
Rushing the cooking sequence frequently ruins poultry skewers by drying out the meat. Searing the chicken over high heat for just enough time to develop color before transferring it to the 135°C (275°F) oven prevents toughness. Overcrowding the pan during the vegetable sauté stage traps moisture and steams the asparagus rather than browning the exterior surfaces.
