Thai Chicken Satay with Light Cucumber Salad

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This recipe is provided by NAKANO.

  • Ingredients (Chicken Satay):
    • 2 tablespoons soy sauce
    • 1 tablespoon peanut oil
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons NAKANO Organic Original Seasoned Rice Vinegar
    • 1 teaspoon minced fresh ginger
    • 1/2 teaspoon ground coriander
    • 2 teaspoons ground turmeric
    • 1 pound thinly sliced chicken breast
    • 15 bamboo skewers
  • Ingredients (Peanut Sauce):
    • 1/4 cup scallions, chopped
    • 2 tablespoons chopped cilantro
    • 1 teaspoon minced jalapeno
    • 1 teaspoon minced garlic
    • 1/2 teaspoon minced ginger
    • 3/4 cup smooth peanut butter
    • 1 tablespoon toasted sesame oil
    • 3 tablespoons NAKANO Roasted Garlic Seasoned Rice Vinegar
    • 2 teaspoons lime juice
    • 3/4 cup coconut milk
    • 2 tablespoons hoisin sauce
    • 2 tablespoons honey
    • Chopped peanuts for garnish
  • Ingredients (Cucumber Salad):
    • Cucumber Salad
    • 1/3 cup NAKANO Organic Roasted Garlic Seasoned Rice Vinegar
    • 2 tablespoons sugar
    • 1/2 teaspoon toasted sesame oil
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/2 thinly sliced English cucumber
    • 1 thinly sliced carrot
    • 1 thinly sliced scallion
    • 1/4 cup chopped peanuts

Directions:

  • Place bamboo skewers in a dish to soak. Thinly slice chicken breast. In a large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and sliced chicken breast. Cover bowl and marinate for 2 hours.
  • While the chicken is marinating, begin to prepare the peanut sauce. In a food processor, combine scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce, honey and process until smooth. Garnish with chopped peanuts.
  • To prepare the cucumber salad, combine seasoned rice vinegar, sugar, sesame oil, red pepper flakes and salt in a large bowl. Add cucumbers, carrots and scallions. Cover bowl and marinate for 15 minutes. Garnish with chopped peanuts.
  • After 2 hours of marinating, skewer the chicken. Heat grill or grill plan on medium heat and cook for 2 minutes on each side. Garnish with cilantro and serve with peanut sauce and cucumber salad.

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