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Chicken Satay with Thai Radish & Cucumber Salad


Chicken Satay with Thai Radish & Cucumber Salad

This Thai Coconut Peanut Sauce was fabulous, just spicy enough to have a bite without too bite much for wimpy me. We used Smucker's Natural Peanut Butter which is a lot less sweet than something like Jif so our sauce was not super sweet. We used about 1/2 the sauce tonight & since it will last in the fridge for a week I'll use the rest next week for peanut noodles (You could always make half the sauce if you didn't want leftovers).

Ingredients

  • 3/4 c lite coconut milk
  • 1/2 c peanut butter
  • 1 t thai fish sauce
  • 1 clove garlic, minced
  • 1t sriracha hot sauce
  • 2 t fresh mint leaves, minced
  • 2 t lime juice
  • 2 t rice vinegar
  • 2 chicken breasts, cut into 1/4-inch strips
  • Thai radish & cucumber salad
  • 2 t rice wine vinegar
  • 3/4 tablespoons sugar
  • 1/2 tablespoons light oil
  • 4 oz radishes , thinly sliced
  • 1/4 of an english or seedless cucumber, thinly sliced
  • 1/4 of a red bell pepper, seeded and very thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 5 fresh basil leaves

Method

  1. Combine all the ingredients except the chicken to make sauce. Pour 1/4 c of the sauce over the chicken strips & stir. Let chicken sit a few minutes. Thread the chicken strips on bamboo skewers (if cooking on a grill soak the skewers in water 1/2 before cooking). Grill the chicken on a bbq or grill pan the chicken for 2 to 3 minutes per side. Serve with more sauce for dipping.
  2. Combine vinegar, sugar, oil in a bowl. Add radishes, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
  3. When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.
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Notes & Tips

"Mastering the Grill: The Owner's Manual for Outdoor Cooking", have I mentioned have fabulous this book is?

Recipe Rating

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What do you think?

 
  • jackicam
    October 2009

    Been looking for a good satay sauce! If you're mentioning Smucker's and Jif - does this mean you're in the U.S? And the hot sauce you use - is that like Louisiana Hot?

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