How to Prepare Perfect 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. While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside.

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

Ingredients of Satay chicken with cucumber salad 🥗

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

This Thai salad is called Ajaad. It's a relish with cucumber, shallot & chilies is best served with chicken, pork or beef stay. Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Cucumber salad, combine all the ingredients together and allow to marinate for at least one hour, then serve.

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..

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