spicy satay chicken skewers
with carrot and daikon salad
- ⅓ cup (110g) almond spread
- 1 tablespoon soy sauce
- 2 cloves garlic, crushed
- ¾ cup (180ml) coconut milk
- 1 birdseye chilli, finely chopped, plus extra, thinly sliced to serve
- 600g chicken breast fillets, trimmed and sliced into 1cm-wide strips
- ½ cup (125ml) water
- 3 carrots, peeled and spiralised +
- 100g daikon, peeled and spiralised +
- 1 cup Thai basil leaves
- 1 cup coriander (cilantro) leaves
- chopped toasted cashews, to serve
- Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate.
- Thread the chicken onto metal skewers. Place the water and remaining marinade in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until reduced slightly. Set aside.
- Preheat a lightly greased chargrill pan over high heat. Cook the chicken skewers for 2–3 minutes each side or until lightly charred and cooked through. Divide the carrot, daikon, basil, coriander and skewers between bowls. Top with cashews and extra chilli and serve with the satay sauce. Serves 4.
+ If you don’t have a spiraliser, you can use a mandoline, julienne peeler or sharp knife to create the thin vegetable strands.
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