Satay chicken with cucumber salad 🥗
Satay chicken with cucumber salad 🥗

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, satay chicken with cucumber salad 🥗. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This Thai salad is called Ajaad. It's a relish with cucumber, shallot & chilies is best served with chicken, pork or beef stay. Chicken Satay with Sesame Salad and Rice.

Satay chicken with cucumber salad 🥗 is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Satay chicken with cucumber salad 🥗 is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have satay chicken with cucumber salad 🥗 using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Satay chicken with cucumber salad 🥗:
  1. Get Chicken satay
  2. Prepare Thumb size piece fresh ginger
  3. Prepare 2 cloves garlic
  4. Get 1 lime
  5. Make ready 1 tsp honey
  6. Prepare 1 tbsp soy sauce
  7. Take 1/2 tbsp medium curry powder
  8. Make ready 3 tbsp smooth peanut butter
  9. Make ready 500 g chicken breast strips
  10. Make ready 165 ml coconut milk
  11. Take Glug olive oil
  12. Take Cucumber salad
  13. Get 1/2 cucumber
  14. Make ready 1 tbsp white wine vinegar
  15. Get 1/2 tbsp golden caster sugar
  16. Get 1/2 tbsp sweet chilli sauce
  17. Get Small bunch coriander leaves
  18. Get To serve
  19. Get White boiled rice
  20. Make ready Lime wedges

Serve chicken with cucumber salad and peanut sauce for dipping. While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside. Remove chicken from marinade; discard marinade. Serve chicken with cucumber salad and peanut sauce for dipping.

Steps to make Satay chicken with cucumber salad 🥗:
  1. Peel and grate the ginger and add to a bowl.
  2. Crush the garlic and add to the ginger.
  3. Zest the lime and add to the garlic and ginger. Cut the lime and squeeze all the juice into the bowl.
  4. Now add the honey, soy, curry powder, peanut butter and stir well. If it’s a bit thick add some water till you have the consistency of thick cream.
  5. Remove 2/3rds of the mixture and put into a saucepan.
  6. On a chopping board with a roll pin whack the chicken till it’s in thin strips. Now add this to the bowl with the 1/3rd peanut mixture. Leave to marinade….. ⏰
  7. Add the rice on to cook. I use 1/4 mug rice per person and double the amount of cold water. Bring to the boil then reduce the heat and let simmer for 12mins.
  8. In the saucepan with the peanut mixture add the coconut milk and simmer for 10mins.
  9. Meanwhile add the chicken onto skewers (try to keep them flat so they cook quickly). Put some oil in a frying pan and fry on a medium heat - 5 mins on each side till thoroughly cooked through.
  10. Whilst the chicken is cooking prep the salad. Add the vinegar, sugar, sweet chilli and coriander to a bowl. Using a spiraliser or a peeler make strips off cucumber and add to the mixture.
  11. Serve up together and enjoy.

Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture Prepare grill and thread marinated chicken onto soaked bamboo skewers. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Chicken satay on the skewers and cucumber salad.

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