Satay Chicken Salad
Serves: 4
Prep time: 20 minutes + 1 hour marinating time
Cook time: 15 minutes
2 serves per portion
Recipe courtesy of Jemma McCutcheon, Country Kitchens team
Ingredients:
Chicken:
- 500g chicken thighs, fat trimmed, cut into strips
- 1 tablespoon red curry paste
- 2 tablespoons soy sauce, reduced salt
- ½ teaspoon turmeric powder
- 1 teaspoon curry powder
- ¼ cup coconut milk, reduced fat
- 2 teaspoons sesame oil
- 2 teaspoons vegetable oil
Salad:
- ¼ red cabbage, shredded
- ¼ green cabbage, shredded
- 1 carrot, julienned
- 200g cherry tomatoes, halved
- 1 cup bean sprouts
- 4 spring onions, finely sliced
- 1 bunch coriander, leaves only
- 1 lime, cut into wedges, to serve
- ⅓ cup unsalted peanuts, to serve
Satay Sauce:
- ½ lime, juiced
- 1 teaspoon honey
- 1 tablespoon soy sauce, reduced salt
- 1 tablespoon curry powder
- 3 tablespoons peanut butter
- ⅔ cup coconut milk, reduced fat
Method:
- ADD the chicken, red curry paste, soy sauce, turmeric, curry powder, coconut milk and sesame oil into a medium bowl and mix until combined. Set aside to marinate for around an hour.
- HEAT the vegetable oil in a fry pan over medium heat. Add the marinated chicken and cook until cooked through, turning occasionally.
- MIX the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Transfer to a small saucepan with the coconut milk and heat gently for 5 mins, stirring continually, until combined.
- ADD the cabbage, carrot, tomatoes, bean sprouts, spring onions and half the coriander into a large bowl. Toss to combine. Mix in half of the satay sauce until well combined.
- ASSEMBLE by portioning the salad into bowls and placing the chicken in top. Pour over the remaining satay sauce and sprinkle with coriander and peanuts. Serve with a wedge of lime.
What's Great About It:
This was one of the recipes featured for the 2021 QCWA Country of Study – Malaysia. Satay can be found all across Malaysia and is a popular dish with street vendors and in food courts. It typically consists of grilled, marinated and skewered meats served with a peanut sauce. The warm satay chicken in this salad provides a tasty contrast to the crunch of the vegetables. For an extra boost of fibre, try serving on a bed of brown rice.
