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Satay Chicken with Spicy Vege Salad

This flavour-packed dish is deliciously crunchy and is sure to become a family favourite.

Time
25 minutes
Serves
4
Calories
315

Ingredients

  • 400 g chicken breast, diced into 2cm cubes
  • 2 medium carrots, sliced with a mandolin and sliced again into strips
  • 250g snowpeas, thinly sliced
  • 1 chilli red chilli, thinly sliced
  • 25g coriander leaves
  • 2 limes, juiced
  • 1 tbsp fish sauce
  • 1 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  • 90g crunchy peanut butter
  • 1.5 tsp soy sauce
  • 2 tbsp water

Method

  1. Thread the diced chicken onto skewers and set aside. Tip: if using wooden skewers, it's a good idea to soak these in cold water for a few hours beforehand.
  2. Combine the carrot, snow peas, chilli and coriander in a bowl.
  3. Combine half the lime juice, fish sauce, chilli sauce and sesame oil. Stir well and pour over the vegetables. Toss to coat.
  4. In a non-stick griddle pan over high heat, cook the chicken for 3-5 minutes on each side, or until cooked through. Remove from the pan.
  5. In a small saucepan, cook the remaining lime juice, soy sauce, peanut butter and water over low heat, stirring constantly, for 1-2 minutes or until sauce just begins to thicken. Pour over chicken skewers and serve with salad.