Chicken Satay Skewers with Pickled Cucumber & Carrot Salad

Say ‘Yay’ to Satay with a recipe you simply can’t resist!

Need to know

Serves: 4, sauce makes 1 cup (approx. 10 serves)

Preparation time: 20-25 minutes

Cooking time: 5-10 minutes

What you need

1 large carrot, sliced thinly into matchsticks

1 Lebanese cucumber, sliced thinly into matchsticks

2 tbsp lime juice

2 tsp caster sugar

500g chicken breast, cut into cubes

12 x Bamboo skewers, pre-soaked

2 tbsp Picky Picky Peanut Oil

Satay Sauce:

½ tbsp Picky Picky Peanut Oil

1 clove garlic, crushed

1 small onion, finely chopped

1 small red chilli, finely chopped

1 tbsp brown sugar

1 tsp soy sauce

2 tbsp Bega Simply Nuts Peanut Butter

300ml coconut milk

2 tbsp Sweet Chilli & Lime Picky Picky Peanuts, to serve

Say ‘Yay’ to Satay with a recipe you simply can’t resist!


Step 1.

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.

Step 2.

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.

Step 3.

Thread chicken onto pre-soaked bamboo skewers.

Step 4.

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.

Step 5.

Serve chicken skewers with satay sauce and pickled cucumber and carrot salad. Sprinkle Sweet Chilli & Lime Picky Picky Peanuts over skewers before serving.