How to Cook Yummy Satay chicken with cucumber salad 🥗

Satay chicken with cucumber salad 🥗. Chicken Satay with Sesame Salad and Rice. We're jazzing up chicken mince with a light satay sauce. This Thai salad is called Ajaad. It's a relish with cucumber, shallot & chilies is best served with chicken, pork or beef stay. 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. While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside. 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. Prepare of Chicken satay.
2. Prepare of Thumb size piece fresh ginger.
3. Prepare 2 cloves of garlic.
4. Prepare 1 of lime.
5. It's 1 tsp of honey.
6. You need 1 tbsp of soy sauce.
7. It's 1/2 tbsp of medium curry powder.
8. You need 3 tbsp of smooth peanut butter.
9. Prepare 500 g of chicken breast strips.
10. You need 165 ml of coconut milk.
11. It's of Glug olive oil.
12. You need of Cucumber salad.
13. You need 1/2 of cucumber.
14. Prepare 1 tbsp of white wine vinegar.
15. You need 1/2 tbsp of golden caster sugar.
16. You need 1/2 tbsp of sweet chilli sauce.
17. You need of Small bunch coriander leaves.
18. You need of To serve.
19. You need of White boiled rice.
20. Prepare of Lime wedges.

Remove chicken from marinade; discard marinade. Serve chicken with cucumber salad and peanut sauce for dipping. Delicious Grilled Pork Satay Served with Cucumber Salad Chicken Satay with peanut sauce. 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.

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..

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. This is a great summer salad with nice texture contrast. I tend to follow the recipe except for the peppers, which I frequently substitute with jalapenos or whatever is ripe in the garden. Our succulent, turmeric-marinated chicken satay skewers with rich, creamy homemade peanut sauce puts even the best Thai restaurant chicken satay to shame. Homemade peanut sauce is something that everyone should master.