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RECIPE
21 INGREDIENTS10 STEPS1HR 20MIN

Chicken Satay with Sesame-Cucumber Salad

5.0
4 Ratings

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Marc Fosh

British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
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Chicken Satay with Sesame Salad and Rice. We're jazzing up chicken mince with a light satay sauce.
1HR 20MIN
Total Time

Marc Fosh

British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2/3 cup
Creamy Natural Peanut Butter
3 1/2 Tbsp
Salted Peanuts
3/4 cup
Coconut Milk
3
Kaffir Lime Leaves
1 stalk
1
Medium  Red Chili Pepper
1 clove
1 Tbsp
1 1/2 Tbsp
Fresh Cilantro , chopped
1 1/2 Tbsp
Brown Sugar
1/2 Tbsp
Sesame Oil
2 Tbsp
Sweet Rice Vinegar
2 Tbsp
Rice Vinegar
1 tsp
Toasted White Sesame Seeds
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
726
FAT
50.0 g
PROTEIN
31.6 g
CARBS
43.9 g

Cooking Instructions

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Step 1
Finely chop the Salted Peanuts (3 1/2 tablespoon) and Fresh Cilantro (1 1/2 tablespoon). Roughly chop the Lemongrass (1 stalk), Fresh Ginger (1 tablespoon). Deseed the Red Chili Pepper (1). Juice Lime (2) and zest one. Peel the Garlic (1 clove).
Step 2
Dice the Chicken Breast (4) into 1.5 inch, or 3.5 centimeter cubes.
Step 3
In a food processor, add Kaffir Lime Leaf (3), lemongrass, deseeded chili, garlic, Creamy Natural Peanut Butter (2/3 cup), Ground Turmeric (1 teaspoon), Coconut Milk (4/5 cup), Brown Sugar (1 1/2 tablespoon), ginger, lime juice, lime zest and Fish Sauce (1 tablespoon).
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 teaspoon). Toss in a bowl with Sesame Oil (2 teaspoon), Sweet Rice Vinegar (2 tablespoon), Rice Vinegar (2 tablespoon), Toasted White Sesame Seeds (1 teaspoon) and Salt and 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!

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Nutrition Per Serving
Calories
726
% Daily Value*
Fat
50.0 g
64%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
54.1 mg
18%
Carbohydrates
43.9 g
16%
Fiber
6.3 g
22%
Sugars
12.1 g
--
Protein
31.6 g
63%
Sodium
1234.4 mg
54%
Vitamin D
0.3 µg
2%
Calcium
80.2 mg
6%
Iron
4.3 mg
24%
Potassium
603.8 mg
13%
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