Chicken Satay Skewers with Cucumber Salad
Chicken satay is a crowd favourite, and this homemade version is full of flavour, and perfectly paired with a lightly spiced cucumber salad. Divine!500g skinless chicken breast, diced
1 tbsp finely grated ginger
1 tsp turmeric
2 tbsp fish sauce
Juice of 1 lime
1 lemongrass stem, bruised
2 Lee Kum Kee Satay Sauce packets
1 cucumber, peeled into ribbons
1 tbsp DYC white vinegar
1 tbsp caster sugar
2 tbsp sweet chilli sauce
¼ cup chopped coriander
To serve
Steamed rice (we love Sun Rice)
1
In a bowl, combine the ginger, turmeric, fish sauce, lime and lemongrass. Stir well, then add the chicken and stir until coated. Leave to marinate for a minimum of 2 hours.
2
Once marinated, thread the chicken onto soaked skewers and set onto a lined or non stick baking tray.
3
Brush the skewers with ½ of 1 satay sauce packet, then place in the oven at 220C on grill. Grill for 5-7 minutes, then turn and baste with the remaining satay sauce. Place back in the oven and grill for a further 5-7 minutes or until the chicken is cooked through.
4
To make the cucumber salad, mix together the vinegar, sugar and sweet chilli sauce until the sugar has dissolved. Add the cucumber ribbons and toss to coat.
5
Serve the cooked skewers alongside the cucumber salad and steamed rice.
