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Marinated Chicken Satay with Mango, Watercress and Cashew Thai Salad

Recipe by Sophie Wright

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You can pop these on the barbecue or under the grill if the weather is poor. They make terrific party snacks or summer nibbles, and taste just as good cold.

Serves 4

Ingredients

2 chicken breasts, cut into strips

For the marinade

1 clove garlic, crushed
½ thumb of ginger, crushed
2 tsp soy sauce
lemon zest
1 tsp sugar

For the salad

spring onions, sliced on the angel
1 red chilli, thinly sliced
1 large mango, cut in thin strips, not too small
Picked fresh coriander
Toasted cashew nuts
watercress
cucumber, cut into very thin strips
Squeeze of lime
Pinch of sugar
Pinch of salt

Dipping Sauce

4 tbsp of thai fish sauce
1 tsp of dried red chilli
1 clove garlic, finely chopped
1 tbsp lime
1 tbsp sugar

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Method

Soak the satay sticks in water to prevent them from burning.
Cut 2 chicken breasts in to strips.
Mix together the garlic, ginger, soy sauce, lemon zest and sugar. Add the chicken and leave to marinade for anything from 20 minutes to 2 hours.
Cook the chicken on a griddle or on the BBQ for 2-3 minutes on each side.
Prepare the salad by slicing the spring onions on the angle and cut the chilli very finely. Cut up the mango into thin strips - not too small. Mix together with some picked fresh coriander and the toasted cashew nuts, watercress and the thin strips of cucumber. Dress this with a squeeze of lime and a pinch of sugar and salt just before serving.
Mix together the dipping sauce ingredients and serve it all together.