Olive Magazine

Satay chicken with radish and mint salad

Published: December 19, 2014 at 2:31 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Satay chicken with radish and mint salad is a great option for when you need a quick, good-value meal midweek. The fresh, crunchy salad works really well with the sticky chicken.

Nutrition:
NutrientUnit
kcal370
fat17.1g
saturates0g
carbs10.4g
sugars0g
fibre2.2g
protein44.2g
salt3.56g
Advertisement

Ingredients

  • 4 shallots, finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 tbsp fish sauce
  • 3 tbsp (use smooth or crunchy) peanut butter
  • 4 chicken thighs, cut into small chunks
  • to serve (optional) flatbread or roti

radish mint salad

  • ¼ cucumber
  • 1 lime, juiced
  • 1 tsp golden caster sugar
  • 1 red chilli, finely chopped
  • 1 tbsp fish sauce
  • 100g radishes, sliced
  • a small bunch mint, leaves only

Method

  • STEP 1

    Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).

  • STEP 2

    To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.

  • STEP 3

    Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content