This is how Satay chicken with cucumber salad 🥗 might help you in weight loss
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Before you jump to Satay chicken with cucumber salad 🥗 recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Looking At The Lots Of Benefits Of Coconut Oil.
Many men and women do not realize that coconut oil has a large amount of benefits to it and is actually something you need to be using regularly. Another thing I would like to mention concerning this product is that there are plenty of different benefits available from it. There’s something else that is important to know about this product and that’s the point that it can benefit you when you use it both internally as well as externally for your body. Coconut oil is a lot more advantageous than other oils you can purchase and in this post we are going to be telling you why.
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We hope you got insight from reading it, now let’s go back to satay chicken with cucumber salad 🥗 recipe. To make satay chicken with cucumber salad 🥗 you only need 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to cook Satay chicken with cucumber salad 🥗:
- You need Chicken satay
- Get Thumb size piece fresh ginger
- Use garlic
- Get lime
- Use honey
- Take soy sauce
- Take medium curry powder
- You need smooth peanut butter
- Prepare chicken breast strips
- Prepare coconut milk
- Use Glug olive oil
- You need Cucumber salad
- Use cucumber
- Provide white wine vinegar
- You need golden caster sugar
- Use sweet chilli sauce
- Get Small bunch coriander leaves
- Prepare To serve
- Provide White boiled rice
- Get Lime wedges
Instructions to make Satay chicken with cucumber salad 🥗:
- Peel and grate the ginger and add to a bowl.
- Crush the garlic and add to the ginger.
- Zest the lime and add to the garlic and ginger. Cut the lime and squeeze all the juice into the bowl.
- Now add the honey, soy, curry powder, peanut butter and stir well. If it’s a bit thick add some water till you have the consistency of thick cream.
- Remove 2/3rds of the mixture and put into a saucepan.
- On a chopping board with a roll pin whack the chicken till it’s in thin strips. Now add this to the bowl with the 1/3rd peanut mixture. Leave to marinade….. ⏰
- Add the rice on to cook. I use 1/4 mug rice per person and double the amount of cold water. Bring to the boil then reduce the heat and let simmer for 12mins.
- In the saucepan with the peanut mixture add the coconut milk and simmer for 10mins.
- Meanwhile add the chicken onto skewers (try to keep them flat so they cook quickly). Put some oil in a frying pan and fry on a medium heat - 5 mins on each side till thoroughly cooked through.
- Whilst the chicken is cooking prep the salad. Add the vinegar, sugar, sweet chilli and coriander to a bowl. Using a spiraliser or a peeler make strips off cucumber and add to the mixture.
- Serve up together and enjoy.
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