Chicken satay skewers with crunchy salad

March 27, 2022 (Last Updated: March 23, 2022)
Chicken satay skewers with crunchy salad

Packed full of bright & fresh flavours, these succulent satay skewers take the guesswork (and hours of prep) out of a smoky braai.

HANDS-ON TIME 30 min | TOTAL TIME 30 min | SERVES 4

DAIRY-FREE | LOW-SUGAR | QUICK & EASY

 

INGREDIENTS

SATAY SAUCE

  • 1/2 cup roasted peanuts, coarsely chopped
  • 1 tbsp light brown sugar
  • 1 cup coconut milk
  • 1 tsp fish sauce
  • 1/4 cup soy sauce
  • 1 tsp chilli flakes
  • 1 tbsp peanut butter
  • 1 kg chicken thigh fillets, chopped

SALAD

  • 100 grams white cabbage, finely shredded
  • 2 spring onions, thinly sliced
  • 1 stalk celery, trimmed, thinly sliced
  • 100 grams daikon, cut into thick matchsticks
  • 180 grams baby salad mix
  • 80 grams bean sprouts
  • 1/4 cup roasted peanuts, coarsely chopped
  • 1/4 cup fresh coriander leaves

CHILLI LIME DRESSING

  • 1 fresh small red chilli, thinly sliced
  • 1/4 cup lime juice, store-bought or fresh
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil

 

METHOD

SATAY SAUCE

STIR all ingredients (except the chicken) in a medium bowl until well combined.

THREAD chicken onto eight 23 cm metal skewers and evenly coat with half the satay sauce. We recommend using a pastry brush to assist.

COOK skewers on a heated oiled grill plate for 10 minutes, occasionally brushing with remaining satay sauce, until chicken is cooked.

SALAD

PLACE cabbage, spring onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl, then toss gently to combine.

CHILLI LIME DRESSING

PLACE ingredients in a screw-top jar and shake well to combine.

SERVE skewers with salad, dressing and lime cheeks.

 

SEE ALSO: Grilled fish with mangetout & asparagus salad

Grilled fish with mangetout & asparagus salad

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