Satay chicken with radish and mint salad

  • serves 2
  • Easy

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.



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

radish mint salad

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


  • 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.

Nutritional Information

  • Kcals 370
  • Carbs 10.4g
  • Protein 44.2g
  • Fat 17.1g
  • Salt 3.56g
  • Fibre 2.2g