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Chicken with satay sauce and salad
Chicken with satay sauce and salad
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Enjoy a refreshing summer meal with crispy salad and flavorful Thai chicken skewers.
Ingredients:
  • 850g chicken mince
  • 5 green onions, sliced
  • 3cm piece ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 250.00 ml fresh white breadcrumbs
  • 350ml bottle Thai satay sauce
  • 120g small green beans, trimmed
  • 1/2 small cabbage, trimmed, finely shredded
  • 1 carrot, peeled, grated
  • 250.00 ml beansprouts, trimmed
  • 4 hard-boiled eggs, peeled, quartered
Instructions:
  • Preheat oven to 200°C. In a bowl, mix mince, onion, ginger, garlic, and breadcrumbs. Season with salt and pepper, then combine well. Roll mixture into tablespoon-sized balls and refrigerate covered for 15 minutes before cooking.
  • Skewer 3 meatballs on each stick, then arrange on a baking sheet. Lightly spritz with oil and bake for 20 minutes or until fully cooked.
  • Warm up the satay sauce in a small saucepan over medium heat, stirring frequently, for 2 to 3 minutes until it is hot.
  • While you wait: In a large, deep frying pan over high heat, bring 3 cups of water to a boil. Add beans and cook for 2 minutes until bright green. Remove the beans with a slotted spoon and quickly cool them in cold water. Bring the water back to a boil, and then add cabbage. Cook uncovered for 3 to 4 minutes until tender. Drain and refresh the cabbage in cold water.
  • Plate up the beans, cabbage, carrot, bean sprouts, egg, and chicken skewers, and serve with satay sauce.

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