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Chicken Satay with Sesame-Cucumber Salad
Recipe

22 INGREDIENTS • 10 STEPS • 1HR 20MINS

Chicken Satay with Sesame-Cucumber Salad

5.0
5 ratings
Chicken Satay with Sesame Salad and Rice. We're jazzing up chicken mince with a light satay sauce.
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Chicken Satay with Sesame-Cucumber Salad
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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.
Chicken Satay with Sesame Salad and Rice. We're jazzing up chicken mince with a light satay sauce.
1HR 20MINS
Total Time
$2.28
Cost Per Serving
Ingredients
Servings
6
US / Metric
Creamy Natural Peanut Butter
2/3 cup
Creamy Natural Peanut Butter
Salted Peanuts
3 1/2 Tbsp
Salted Peanuts
Coconut Milk
3/4 cup
Coconut Milk
Lemongrass
1 stalk
Red Chili Pepper
1
Medium Red Chili Pepper
Garlic
1 clove
Fish Sauce
1 Tbsp
Fresh Cilantro
1 1/2 Tbsp
Fresh Cilantro, chopped
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Sesame Oil
1/2 Tbsp
Sesame Oil
Sweet Rice Vinegar
2 Tbsp
Sweet Rice Vinegar
Toasted White Sesame Seeds
1 tsp
Toasted White Sesame Seeds
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
673
Fat
47.0 g
Protein
28.7 g
Carbs
40.3 g
Add to plan
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Chicken Satay with Sesame-Cucumber Salad
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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.
Cooking InstructionsHide images
step 1
Finely chop the Salted Peanuts (3 1/2 Tbsp) and Fresh Cilantro (1 1/2 Tbsp). Roughly chop the Lemongrass (1 stalk), Fresh Ginger (1 Tbsp). Deseed the Red Chili Pepper (1). Juice Limes (2) and zest one. Peel the Garlic (1 clove).
step 1 Finely chop the Salted Peanuts (3 1/2 Tbsp) and Fresh Cilantro (1 1/2 Tbsp). Roughly chop the Lemongrass (1 stalk), Fresh Ginger (1 Tbsp). Deseed the Red Chili Pepper (1). Juice Limes (2) and zest one. Peel the Garlic (1 clove).
step 2
Dice the Chicken Breasts (4) into 1.5 inch, or 3.5 centimeter cubes.
step 2 Dice the Chicken Breasts (4) into 1.5 inch, or 3.5 centimeter cubes.
step 3
In a food processor, add Kaffir Lime Leaves (3), lemongrass, deseeded chili, garlic, Creamy Natural Peanut Butter (2/3 cup), Ground Turmeric (1 tsp), Coconut Milk (3/4 cup), Brown Sugar (1 1/2 Tbsp), ginger, lime juice, lime zest and Fish Sauce (1 Tbsp).
step 3 In a food processor, add Kaffir Lime Leaves (3), lemongrass, deseeded chili, garlic, Creamy Natural Peanut Butter (2/3 cup), Ground Turmeric (1 tsp), Coconut Milk (3/4 cup), Brown Sugar (1 1/2 Tbsp), ginger, lime juice, lime zest and Fish Sauce (1 Tbsp).
step 4
Blend to form a paste.
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 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 tsp). Toss in a bowl with Sesame Oil (1/2 Tbsp), Sweet Rice Vinegar (2 Tbsp), Rice Vinegar (2 Tbsp), and Toasted White Sesame Seeds (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Marinate for at least 5 minutes.
step 6 Finely slice the Cucumber (1)) and chop Fresh Ginger (1 tsp). Toss in a bowl with Sesame Oil (1/2 Tbsp), Sweet Rice Vinegar (2 Tbsp), Rice Vinegar (2 Tbsp), and Toasted White Sesame Seeds (1 tsp), Salt (to taste), and Ground Black 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 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!
step 10 Serve immediately with Lime Wedge ( to taste) and the sesame-cucumber salad. Enjoy!
Tags
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Appetizers
Dairy-Free
Grill
Comfort Food
BBQ
Lunch
Chicken
Shellfish-Free
Kid-Friendly
Dinner
Indian
Side Dish
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