Chicken Satay Conchigli


Chicken Satay Conchigli

A tasty and delicious conchigli, with spicy chicken strips grilled on skewers.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


400g chicken breast
2 tbsps sesame oil
Salt and black pepper
For the sauce:
100g salted peanuts, ground
400 ml coconut milk
1 tbsp soy sauce
1 tsp brown sugar
2 cloves garlic, minced
1 tsp lemon juice
Wooden skewers soaked in water
For the pasta:
1 pack pf  Goody Conchigli
1 red pepper, julienned
1  carrot, julienned
2 tbsps sesame oil
1 tbsp sesame seeds, black and white
1 tbsp peanuts, ground


1.Slice the chicken into strips and leave to marinate in salt and pepper and sesame oil for 30 minutes
2.Thread the chicken strips onto the wooden skewers and place in a preheated oven at 180 degrees for 15 minutes or until slightly browned.
3.In a saucepan, heat the coconut milk and add the ground peanuts. Add the soy sauce, brown sugar, garlic and lemon juice. Let it simmer for 20 minutes and reduce by half. Add salt to taste.
4.Cook the pasta as per the instructions on the packet. Drain
5.In a frying pan, heat the sesame oil and sauté the julienned red peppers and carrots. Season and add the spaghetti;sprinkle the sesame seeds on top.
6.Serve the spaghetti into 4 portions. Add the chicken skewers on top and pour on the satay sauce. Sprinkle the chopped peanuts to garnish.