Chicken Satay Skewers with Crunchy Salad
Low Carb & Diabetes, Main
Ingredients
1 kilogram chicken thigh fillets, chopped coarsely
100 gram white cabbage, shredded finely
2 green onions, sliced thinly
1 trimmed celery stalk (100g), sliced thinly
100 grams daikon, cut into thick matchsticks
180 grams baby salad mix
1 cup (80g) bean sprouts
¼ cup (35g) roasted peanuts, chopped coarsely
¼ cup loosely packed fresh coriander leaves
lime cheeks, to serve
Satay sauce
½ cup (75g) roasted peanuts, chopped coarsely
1 tablespoon brown sugar
1 cup (250ml) coconut milk
1 teaspoon fish sauce
¼ cup (60ml) soy sauce
1 teaspoon chilli flakes
1 tablespoon peanut butter
Chilli lime dressing
1 fresh small red thai chilli, sliced thinly
¼ cup (60ml) lime juice
1 tablespoon soy sauce
1 tablespoon peanut oil
Description
Tender chicken skewers with delicious peanut sauce and crunchy salad makes a great lunch or light supper.
Directions
1 Make satay sauce. Stir ingredients in a medium bowl until combined.
2 Thread chicken onto eight long skewers, coat with half the satay sauce.
3 Cook skewers on a heated oiled grill plate (or grill or barbecue) about 10 minutes, brushing occasionally with remaining satay sauce, or until chicken is cooked through.
4 Make chilli lime dressing. Place ingredients in a screw-top jar; shake well
5 Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.
6 Serve skewers with salad, dressing and lime cheeks.
Notes
If using bamboo skewers, wrap the ends in foil to prevent them from burning.
Nutrition
Serving Size: Serves 4