Chicken Satay with Sesame-Cucumber Salad
Chicken Satay with Sesame Salad and Rice. We're jazzing up chicken mince with a light satay sauce.
Ingredients
Cooking Instructions
step 1
Finely chop the Salted Peanuts (3 1/2 Tbsp) and Fresh Cilantro (1 1/2 Tbsp). Roughly chop the Lemongrass (1 stalk), Fresh Ginger (1 Tbsp). Deseed the Red Chili Pepper (1). Juice Limes (2) and zest one. Peel the Garlic (1 clove).
step 2
Dice the Chicken Breasts (4) into 1.5 inch, or 3.5 centimeter cubes.
step 3
In a food processor, add Kaffir Lime Leaves (3), lemongrass, deseeded chili, garlic, Creamy Natural Peanut Butter (2/3 cup), Ground Turmeric (1 tsp), Coconut Milk (3/4 cup), Brown Sugar (1 1/2 Tbsp), ginger, lime juice, lime zest and Fish Sauce (1 Tbsp).
step 4
Blend to form a paste.
step 5
Pour half the sauce into a large bowl; add the chopped peanuts, coriander leaves and the diced chicken breasts. Mix well and leave to marinate for at least one hour.
step 6
Finely slice the Cucumber (1)) and chop Fresh Ginger (1 tsp). Toss in a bowl with Sesame Oil (2 tsp), Sweet Rice Vinegar (2 Tbsp), Rice Vinegar (2 Tbsp), and Toasted White Sesame Seeds (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Marinate for at least 5 minutes.
step 7
Thread 3 or 4 pieces of chicken onto wooden skewers, keeping them slightly spaced apart. Brush liberally with any remaining marinade.
step 8
Place under a hot grill, turning occasionally, for about 10-12 minutes until just cooked.
step 9
Meanwhile, slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 10
Serve immediately with Lime Wedge ( to taste) and the sesame-cucumber salad. Enjoy!
