Satay Chicken with Delicious Peanut Sauce & Fresh Cucumber Salad
- Prep time: 25 minutes
- Calories: 700
- 3 of Chicken Thighs (skinless)
- 2 of Lebanese Cucumber
- 3 x 5g Pack of Soy Sauce
- 1 Small Bunch of Coriander
- 1 of Red Onion
- 3⁄4 Cup of Jasmine Rice
- 1⁄2 Cup of Satay Sauce
- 6 of Wooden Skewers 10"
- 1 of Green Capsicum (small)
Prepare Ingredients:If using your BBQ turn it on now. Peel the cucumber into thin slices lengthways. De-seed capsicum and cut into 2-3 cm pieces. Pick the coriander leaves; discard stems and roughly chop the leaves. Peel and thinly slice 1⁄4 of the red onion, cut the remainder into 2-3 cm pieces. Dice the chicken into 2-3 cm chunks. Put diced chicken in a bowl and coat with soy sauce.
Cook Rice:In a medium pot, bring 11⁄3 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pan and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Cook Chicken:While the rice cooks, thread the marinated chicken, diced red onion and capsicum onto the skewers. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the chicken skewers and cook 3-4 minutes per side, or until browned and cooked through. Transfer the chicken to a plate.
Prepare Cucumber Salad:In a medium bowl, combine the cucumber, as much of the sliced red onion as you’d like (you may have extra), half the coriander and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.
You Plate It:Divide the cooked rice and cucumber salad between plates. Place the finished chicken skewers on top of the rice. Garnish with the remaining coriander. Serve with the satay sauce on the side for dipping. Season with salt and pepper to taste. Enjoy!