Chicken Satays with Peanut Sauce & Cucumber Salad

Ingredients

8-12 Angelakis Chicken Peanut Satays

Vegetable Oil

Crushed Peanuts, to serve

Lime Wedges, to serve

Peanut Satay Sauce

½ Cup Coconut Milk

1 tbls Red Curry Paste

½ Cup (Natural) Crunchy Peanut Butter

1 tbls Caster Sugar

1 tbls Ketjap Manis

1 Tbls Soy

½ tsp Sea Salt

1 tbls Apple Cider Vinegar

½ Cup Water

Cucumber Salad

2-3 Lebanese Cucumbers

2 tbls Rice Wine Vinegar

1 tsp Caster Sugar

1 Green Chilli

Sea Salt

½ Bunch Coriander

2 Spring Onions

Method

To make the peanut satay sauce, place all of the ingredients for the sauce in a saucepan. Over a medium heat stir until well combined and the sauce starts to simmer. Reduce heat and simmer for 5 minutes, stirring every so often until the sauce thickens. A little extra water may be needed to adjust the consistency. Remove from the heat, place a lid on and set aside.

For the cucumber salad, in a bowl combine the rice wine vinegar, sugar and a pinch of sea salt.

Wash and thinly slice the cucumber, green chilli and spring onion, toss in the vinegar mixture and place in the fridge, until ready to serve.

Heat the barbecue grill plate or a grill pan over a medium heat, brush the chicken satays with vegetable oil and grill for 3-4 minutes on each side or until cooked through.

To serve, place the salad on a large platter, garnish with the coriander, add the chicken satays, sprinkle over some crushed peanuts and serve with the peanut sauce and lime wedges.

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