Chicken satay with sesame cucumber salad
Ingredients
4 chicken breasts, diced
8 wooden skewers
150 grams peanut butter, smooth
50 grams peanuts, salted roasted, finely chopped
200 ml coconut milk, tinned
1 lemongrass stalks, roughly chopped
1 medium red chilli, deseeded
1 tsp. turmeric
1 clove garlic, peeled
1 tbsp. ginger, fresh, chopped
3 kaffir lime leaves
20 grams coriander, fresh, finely chopped
2 juice of limes
1 zest of lime, grated
1 tbsp. fish sauce
25 grams light brown sugar
1 cucumber
1 tsp. ginger, chopped
2 tsp. sesame oil
2 tbsp. rice vinegar, sweet, e.g. Japanese Mirin vinegar
1 tsp. sesame seeds, toasted
to taste salt
to taste pepper
Instructions
STEP 1/4
Preheat the grill to 200°C. Place all satay ingredients except the peanuts and coriander in the Braun Multiquick 5’s hand blender compact kitchen machine and pulse using a high speed to form a paste.
STEP 2/4
Pour half of the paste into a large bowl and add the salted roasted peanuts, chopped coriander leaves and diced chicken breast. Mix well and leave to marinate for at least 15 minutes. Wash the appliance and set aside.
STEP 3/4
Thread 3 or 4 pieces of chicken onto 8 wooden skewers, keeping them slightly spaced apart. Brush with remaining satay paste and place under the pre-heated grill, turning occasionally, for about 10 minutes until just cooked.
STEP 4/4
For the sesame and cucumber salad, use the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades to slice the cucumber. Place the sliced cucumber in a bowl, add the rest of the salad ingredients and toss to combine. Leave to marinate for 5 minutes and serve with the chicken satay skewers.
If you have any leftover satay sauce why not try this dish with beef? Just make sure you buy a good quality cut such as sirloin.
This recipe was prepared using the Braun MultiQuick 5’s hand blender compact kitchen machine with its slicing blades.
Chicken satay with sesame cucumber salad
Ingredients
4 chicken breasts, diced
8 wooden skewers
150 grams peanut butter, smooth
50 grams peanuts, salted roasted, finely chopped
200 ml coconut milk, tinned
1 lemongrass stalks, roughly chopped
1 medium red chilli, deseeded
1 tsp. turmeric
1 clove garlic, peeled
1 tbsp. ginger, fresh, chopped
3 kaffir lime leaves
20 grams coriander, fresh, finely chopped
2 juice of limes
1 zest of lime, grated
1 tbsp. fish sauce
25 grams light brown sugar
1 cucumber
1 tsp. ginger, chopped
2 tsp. sesame oil
2 tbsp. rice vinegar, sweet, e.g. Japanese Mirin vinegar
1 tsp. sesame seeds, toasted
to taste salt
to taste pepper
Instructions
STEP 1/4
Preheat the grill to 200°C. Place all satay ingredients except the peanuts and coriander in the Braun Multiquick 5’s hand blender compact kitchen machine and pulse using a high speed to form a paste.
STEP 2/4
Pour half of the paste into a large bowl and add the salted roasted peanuts, chopped coriander leaves and diced chicken breast. Mix well and leave to marinate for at least 15 minutes. Wash the appliance and set aside.
STEP 3/4
Thread 3 or 4 pieces of chicken onto 8 wooden skewers, keeping them slightly spaced apart. Brush with remaining satay paste and place under the pre-heated grill, turning occasionally, for about 10 minutes until just cooked.
STEP 4/4
For the sesame and cucumber salad, use the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades to slice the cucumber. Place the sliced cucumber in a bowl, add the rest of the salad ingredients and toss to combine. Leave to marinate for 5 minutes and serve with the chicken satay skewers.