Chicken Satay & Cucumber Salad

Name: Chicken Satay & Cucumber Salad
Cuisine: Asian
Ingredients: ¼ cup coconut milk; • 2 TB soy sauce; • 2 ½ tsp yellow curry powder; • 1 ½ tsp turmeric; • 3 cloves minced garlic; • 1 TB fresh grated ginger; • 1 TB brown sugar; • 2 lbs chicken thighs, cut into 1-inch chunks; • 1 TB canola oil; • 3 TB peanut butter; • 1 TB soy sauce; • 1 TB lime juice; • 2 tsp brown sugar; • 2 tsp chili garlic sauce; • 1 tsp fresh grated ginger; 4 persian/mini cucumbers; • ½ cup honey-roasted peanuts; ¼ cup green onion; • ⅓ cup rice vinegar; 1 tsp sesame oil; 1 TB low sodium soy sauce; 2 tsp minced garlic; 1 tsp sugar; crushed red pepper

9 steps

Updated at: Sun, 12 Jan 2025 20:52:43 GMT

Nutrition balance score

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Instructions

Step 1

Night before: Combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar in a bowl.

Step 2

Combine chicken and coconut milk mixture; marinate for at least 2 hours or overnight, turning/shaking occasionally.

Step 3

Discard marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with oil; season with salt and pepper, to taste.

Step 4

Grill skewers, turning occasionally, until chicken reaches an internal temperature of 165 degrees F, about 12-15mins.

Step 5

Meanwhile, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

Step 6

For the salad: Slice cucumbers into 1/4-inch pieces, transfer to a bowl. Add the peanuts. Roast on stovetop in honey if needed.

Step 7

In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.

Step 8

Add the dressing to the salad. Toss to combine. Add crushed red pepper flakes to taste.

Step 9

Serve with peanut sauce.