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Thai-Style Chicken Satay with Peanut Satay

Perfect moist chicken skewers, with a peanut-laden crunchy cucumber salad smothered with Peanut Satay sauce.

Heavenly!

Serves: 2

Total time: 50 minutes

Ingredients:
- - 2 free-range chicken breast fillets (cut into cubes)
  - 50g crushed garlic paste
  - 50g crushed ginger paste
  - 25ml dark soy
  - 25ml sesame oil
  - Handful red pepper flakes
  - ½ cucumber
  - 1 bunch coriander
  - 10ml rice wine vinegar
  - 20ml sesame oil
  - 1 tbsp sugar
  - 1 red chilli
  - 50g peanuts
  - Soaked bamboo skewers
  - 80g Holy Moly Peanut Satay
Method:
- 1. Slice the chicken into 1-inch cubes.
  2. Mix the garlic, ginger, soy, sesame, red pepper flakes into a bowl. Marinade the chicken in this mix for 30 minutes.
  3. Once the chicken is marinaded nicely, add the cubes onto pre-soaked bamboo skewers. Set aside ready for cooking.
  4. Slice the cucumber and make a dressing with the rice vinegar, finely sliced red chilli and sugar.
  5. Toss through the cucumber and add coriander leaves. Set aside.
  6. Toast the peanuts in the oven (no burning) (around 3 minutes).
  7. Grill the chicken skewers for 15 minutes until cooked through. At the same time, grill the lime cut in half, flesh down.
  8. Cook the packet rice as per the microwave instructions.
  9. Serve the chicken skewers on a bed of the jasmine rice and cucumber salad on the side. Sprinkle the peanuts on top.
  10. Drizzle, pour and dip your skewers into/onto the Holy Moly Peanut Satay.

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