Chicken Satay Skewers with Pickled Cucumber & Carrot Salad
Say ‘Yay’ to Satay with a recipe you simply can’t resist!
To make pickled carrot and cucumber salad, combine carrot, cucumber, lime juice and sugar in a medium bowl. Toss gently to combine. Stand for 30 minutes then drain. Set aside.
To make satay sauce, heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft. Add the sugar and stir until slightly caramelised. Add the soy sauce and Simply Nuts and stir through. Add a little coconut milk at a time until you achieve your desired consistency. Set aside.
Thread chicken onto pre-soaked bamboo skewers.
Heat a chargrill pan over medium heat with peanut oil. Cook skewers on a char-grill pan for 3-5 minutes each side until cooked through.
Serve chicken skewers with satay sauce and pickled cucumber and carrot salad. Sprinkle Sweet Chilli & Lime Picky Picky Peanuts over skewers before serving.