Recipe of Perfect Satay chicken with cucumber salad 🥗

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Satay chicken with cucumber salad 🥗. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Satay chicken with cucumber salad 🥗 Recipe. This Thai salad is called Ajaad. It's a relish with cucumber, shallot & chilies is best served with chicken, pork or beef stay.

You can have Satay chicken with cucumber salad 🥗 using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Satay chicken with cucumber salad 🥗

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

Satay chicken with cucumber salad 🥗 step by step

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..

Using an authentic prepared version leaves more time to concentrate on a fresh-tasting, crunchy cucumber salad to go with it.While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside.Remove chicken from marinade; discard marinade.

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.