Chicken Satay & Cucumber Salad
Meet my remake of this classic dish. It's super nourishing, packed with flavour, & makes both a brilliant meal prep options & a finger food-style appetiser.
The sauce works brilliantly on all proteins including tofu!
Key Facts
- Super speedy
- High in protein
- Healthy meal prep idea
- Great party food
Ingredients
- 2 organic chicken breasts
- To Serve - white basmati rice or preferred grain
- SATAY SAUCE
- ½ cup peanut or almond butter (sub in tahini for nut free)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons freshly squeeze orange juice or 1 lime
- 2-4 tablespoons warm water
- Optional: 203 garlic cloves, 1 tablespoon grated fresh ginger, ½ teaspoon chilli powder
- CUCUMBER SALAD
- ½ large cucumber
- 1 teaspoon each salt & garlic powder
- Juice of 1 lime
- 1 tablespoon rice vinegar
- Plenty of fresh coriander
Preparation
01
Slice your cucumbers, toss with the salt & garlic powder. Leave to one side.
02
Preheat your oven to 200°C.
03
Take your chicken breasts, lay them smooth side down on a board & use a knife to butterfly them, then cut into 3cm wide strips. Thread onto skewers (if using wooden ones soak in water for 15 minutess first) & place on a baking sheet. Bake for 12-15 minutes until cooked through.
04
Meanwhile combine satay sauce ingredients, mixing until smooth.
05
Take your cucumbers, add the lime juice, rice vinegar & toss together. Add the coriander & taste, adjust with more lime or vinegar to your preference.
06
Plate the satay with a hefty drizzle of sauce & put the remainder in a bowl for dipping!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
