Whip up a fantastic fakeaway! Juicy marinated chicken skewers with a zingy quick cucumber pickle. This recipe makes a generous amount of satay sauce. Use up any leftover sauce as a dip for chopped vegetables or stir through noodles.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chicken thighs 480 g (sliced)
cucumber ½ (sliced)
ginger 10 g (grated)
garlic cloves 2 (crushed)
vegetable oil 2 tbsp
soy sauce 2 tbsp
fish sauce 1 tbsp
brown sugar 1 tbsp
curry powder 2 tbsp
coconut milk 400 g
smooth peanut butter 45 g
sesame oil 2 tbsp
rice vinegar 2 tbsp
basmati rice 240 g
lime 1 (wedges)
Method
Slice the chicken into small cubes. Thinly slice the cucumber. Cut the lime into wedges. Crush the garlic. Peel and grate the ginger.
To make the marinade, in a large bowl, combine the chicken, vegetable oil, soy sauce, fish sauce, brown sugar, ginger, garlic, and curry powder. Mix until the chicken is evenly coated. Marinate in the fridge for 30 minutes, if you have time
To make the sauce, in a small saucepan, heat the coconut milk, peanut butter and sesame oil on a medium heat. Stir well and simmer for 3 minutes, until smooth and creamy. Season to taste with salt and pepper. Remove from the heat, transfer to a serving bowl and set aside
Cook the rice according to the packet instructions
Preheat a grill or grill pan to medium-high heat.Thread the marinated chicken onto skewers. Grill the chicken for 12 - 15 minutes, turning halfway through, until the chicken is cooked through. If you don't have skewers you can cook the chicken on a baking tray instead
Whilst the chicken cooks, mix the rice wine vinegar and a pinch of salt in a bowl. Add the cucumber and stir so it is evenly coated. Set aside to pickle
Serve the chicken skewers with the sauce on the side alongside the rice and pickled cucumber. Enjoy!
