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Chicken satay skewers with cucumber salad
Chicken satay skewers with cucumber salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enjoy a quick and tasty Indonesian-inspired meal at home during the week.
Ingredients:
  • 3 (about 600g) chicken breast fillets
  • 1 lemongrass stalk, white part only, finely chopped
  • 2 tsp finely grated ginger
  • 21.00 gm light soy sauce
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 40.00 ml finely chopped palm sugar
  • 80g peanuts
  • 1 x 270ml can coconut milk
  • 21.00 gm lime juice
  • 24.40 gm fish sauce
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 2 red radishes, trimmed, very thinly sliced
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • Steamed jasmine rice, to serve
Instructions:
  • Cut each chicken breast into thirds crossways using a large sharp knife and transfer to a large glass or ceramic bowl.
  • In a small bowl, mix lemongrass, ginger, soy sauce, coriander, cumin, turmeric, and 2 teaspoons of palm sugar. Pour half of the mixture over the chicken, toss to coat, and let it rest for 15 minutes to enhance the flavors.
  • In a medium saucepan over medium-low heat, combine the rest of the paste, peanuts, and coconut milk. Stir and cook for 5 minutes until the sauce thickens and is warmed. Next, mix in the lime juice, fish sauce, and remaining sugar. Give it a taste and adjust seasoning with more lime juice, fish sauce, or sugar as needed.
  • Preheat a barbecue or char-grill pan over medium heat. Skewer the chicken evenly onto the pre-soaked skewers. Grill for 2 minutes on each side until golden brown and fully cooked. Remove from the heat.
  • In a medium bowl, mix together the cucumber, radish, mint, and coriander. Portion the mixture onto serving plates. Top the plates with chicken skewers and generously drizzle with peanut sauce. Serve promptly with steamed jasmine rice, if preferred.

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