Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, satay chicken with cucumber salad π₯. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
In another bowl, combine the sliced cucumber, red onion, chili, and cilantro together. Drizzle the dressing on top, and toss to coat. Garnish the satay with fresh cilantro, and serve it with the spicy peanut sauce and the refreshing cucumber salad.
Satay chicken with cucumber salad π₯ is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Satay chicken with cucumber salad π₯ is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook satay chicken with cucumber salad π₯ using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Satay chicken with cucumber salad π₯:
- Make ready Chicken satay
- Make ready Thumb size piece fresh ginger
- Prepare 2 cloves garlic
- Prepare 1 lime
- Take 1 tsp honey
- Take 1 tbsp soy sauce
- Prepare 1/2 tbsp medium curry powder
- Take 3 tbsp smooth peanut butter
- Prepare 500 g chicken breast strips
- Prepare 165 ml coconut milk
- Take Glug olive oil
- Take Cucumber salad
- Take 1/2 cucumber
- Take 1 tbsp white wine vinegar
- Get 1/2 tbsp golden caster sugar
- Prepare 1/2 tbsp sweet chilli sauce
- Get Small bunch coriander leaves
- Prepare To serve
- Prepare White boiled rice
- Make ready Lime wedges
While this three-part recipe may sound overwhelming, I can assure you that it's not! You just need these simple ingredients listed below to get started! This chicken satay dinner will taste better than takeout. Using an authentic prepared version leaves more time to concentrate on a fresh-tasting, crunchy cucumber salad to go with it.
Steps to make Satay chicken with cucumber salad π₯:
- Peel and grate the ginger and add to a bowl.
- Crush the garlic and add to the ginger.
- Zest the lime and add to the garlic and ginger. Cut the lime and squeeze all the juice into the bowl.
- Now add the honey, soy, curry powder, peanut butter and stir well. If itβs a bit thick add some water till you have the consistency of thick cream.
- Remove 2/3rds of the mixture and put into a saucepan.
- On a chopping board with a roll pin whack the chicken till itβs in thin strips. Now add this to the bowl with the 1/3rd peanut mixture. Leave to marinade….. β°
- 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.
- In the saucepan with the peanut mixture add the coconut milk and simmer for 10mins.
- 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.
- 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.
- Serve up together and enjoy.
In a medium bowl, whisk together ginger, peanut butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. RECIPE: Chicken satay with pickled cucumber salad. JAN LINNETT, TEEDE & CO, ALBANY Albany Advertiser. This article is available to subscribers who have digital access included in their subscription. To prepare peanut sauce, whisk together coconut milk and next five ingredients in a medium bowl; chill until ready to serve.
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