Easiest Way to Cook Tasty Satay chicken with cucumber salad 🥗

Satay chicken with cucumber salad 🥗. 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.

Garnish with cilantro and serve with peanut sauce and cucumber salad. Place the sliced cucumber in a bowl, add the rest of the salad ingredients and toss to combine. To prepare peanut sauce, whisk together coconut milk and next five ingredients in a medium bowl; chill until ready to serve. You can cook 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. You need 1 of lime.
5. It's 1 tsp of honey.
6. It's 1 tbsp of soy sauce.
7. Prepare 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. It's 165 ml of coconut milk.
11. You need of Glug olive oil.
12. Prepare of Cucumber salad.
13. Prepare 1/2 of cucumber.
14. It's 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. It's of Small bunch coriander leaves.
18. You need of To serve.
19. You need of White boiled rice.
20. You need of Lime wedges.

For an easy and speedy way of injecting extra flavour into your prawns, try John and Lisa's lip-smacking homemade satay sauce! Chicken Satay with Peanut Sauce is one of our favorite appetizers. See our bonus recipe for Cool Cucumber Salad as a complementary side dish. Chicken Satay, Peanut Dipping Sauce, and Cool Cucumber Salad is one of our favorite Thai appetizers.

Satay chicken with cucumber salad 🥗 instructions

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..

Better than anything we have ordered at a restaurant! For the cool cucumber salad: In a medium-sized bowl toss together the cucumber slices, red onion, mayonnaise, salt, and pepper. To serve: Serve the chicken on a platter with the satay sauce and cucumber salad on the side and let everyone dig in! Set aside, covered, to rest for a few mins. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates.