Satay chicken with cucumber salad 🥗
Satay chicken with cucumber salad 🥗

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This Thai salad is called Ajaad. It's a relish with cucumber, shallot & chilies is best served with chicken, pork or beef stay. Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort.

Satay chicken with cucumber salad 🥗 is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Satay chicken with cucumber salad 🥗 is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have satay chicken with cucumber salad 🥗 using 20 ingredients and 11 steps. Here is how you cook it.

Composition needed to make Satay chicken with cucumber salad 🥗:

  1. Chicken satay
  2. Thumb size piece fresh ginger
  3. 2 cloves garlic
  4. 1 lime
  5. 1 tsp honey
  6. 1 tbsp soy sauce
  7. 1/2 tbsp medium curry powder
  8. 3 tbsp smooth peanut butter
  9. 500 g chicken breast strips
  10. 165 ml coconut milk
  11. Glug olive oil
  12. Cucumber salad
  13. 1/2 cucumber
  14. 1 tbsp white wine vinegar
  15. 1/2 tbsp golden caster sugar
  16. 1/2 tbsp sweet chilli sauce
  17. Small bunch coriander leaves
  18. To serve
  19. White boiled rice
  20. Lime wedges

While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside. Remove chicken from marinade; discard marinade. Serve chicken with cucumber salad and peanut sauce for dipping. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour.

Steps to serve Satay chicken with cucumber salad 🥗:

  1. Peel and grate the ginger and add to a bowl.
  2. Crush the garlic and add to the ginger.
  3. Zest the lime and add to the garlic and ginger. Cut the lime and squeeze all the juice into the bowl.
  4. Now add the honey, soy, curry powder, peanut butter and stir well. If it’s a bit thick add some water till you have the consistency of thick cream.
  5. Remove 2/3rds of the mixture and put into a saucepan.
  6. On a chopping board with a roll pin whack the chicken till it’s in thin strips. Now add this to the bowl with the 1/3rd peanut mixture. Leave to marinade….. ⏰
  7. Add the rice on to cook. I use 1/4 mug rice per person and double the amount of cold water. Bring to the boil then reduce the heat and let simmer for 12mins.
  8. In the saucepan with the peanut mixture add the coconut milk and simmer for 10mins.
  9. Meanwhile add the chicken onto skewers (try to keep them flat so they cook quickly). Put some oil in a frying pan and fry on a medium heat - 5 mins on each side till thoroughly cooked through.
  10. Whilst the chicken is cooking prep the salad. Add the vinegar, sugar, sweet chilli and coriander to a bowl. Using a spiraliser or a peeler make strips off cucumber and add to the mixture.
  11. Serve up together and enjoy.

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Chicken satay on the skewers and cucumber salad. Asian satay chicken skewers on a bowl with sauce, peanut, cucumber salad and spices on a dark rustic wooden table. Satay is a flavor more common in Thai restaurants in America than in Thailand. You can also use chicken for this recipe (simply substitute chicken for prawns, and put the chicken meat on bamboo skewers).

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