Summer in a bowl. Healthy, tasty and fresh with a lil’ drizzle (or a big ol’ dollop) of deliciously, peanut buttery satay sauce for dipping, mopping or dunking. There is minimal cooking involved to be honest but the chicken can be done either in a frying pan or blackened on the barbecue – the perfect choice at this time of year.
SUMMERY CHICKEN SATAY WITH MANGO CUCUMBER SALAD
Ingredients (Serves 4)
600g chicken mini fillets
2 tbsp olive oil
3 tbsp ketchup
1 tbsp soy sauce
1/2 tsp cumin seeds (or 1/4 tsp ground cumin)
2 ripe mangoes, peeled and cubed
1/2 cucumber, deseeded
1/2 red onion, finely diced
chilli flakes to taste
juice of half a lime
4 tbsp smooth peanut butter
4 tbsp water
1 tsp sugar
1 tsp soy sauce
Method (10 mins prep, 10 mins cooking)
Begin by whisking the olive oil, ketchup, soy and cumin in a tub and adding the chicken to marinate. If you were a more prepared person that me you could absolutely do this the night before… I, however, tend to throw mine in moments before cooking and it still tastes pretty amazing.
Prepare the salad in a large bowl by combining the mango, cucumber, red onion (I leave this out for the kids), chilli flakes and lime.
Heat your frying pan, griddle pan, barbecue grill to medium… your weapon of choice, I shall leave this decision up to you. Add the chicken and marinade and turn every couple of minutes with tongs.
Meanwhile, in a small saucepan, combine the peanut butter, water, sugar and soy and stir regularly over a low heat. If it becomes too thick simply add a little more water and combine.
When your chicken is nicely browned it is time to serve – pile that zesty, sweet salad up, top with those caramelised, juicy chicken fillets and crown with a generous dribble of the most simple, mouth-wateringly good satay sauce. I serve mine with wholemeal roti breads too (mostly because you can easily fashion them into a shovel shape for all that sauce – FYI no judgement here is you double the sauce quantity).
Enjoy.
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Find my other recipes here.
