The Dinner Planner

Satay Chicken with Pineapple and Cucumber Salad

No ratings yet
Servings 4

Ingredients
 

Satay Chicken

  • 4 chicken thighs
  • ¼ cup coconut milk
  • 1 garlic cloves – crushed
  • 1 tsp ginger – minced
  • 1 tbsp soy sauce
  • 2 tsp curry powder
  • 1 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tsp salt

Peanut Sauce

  • 3 tbsp peanut butter crunch or smooth
  • ¼ cup coconut milk
  • 1 garlic cloves – crushed
  • 1 tsp ginger – minced
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp rice wine vinegar

Pineapple and Cucumber Salad

  • ½ pineapple – diced
  • 1 cucumber – diced
  • 1 small red onion – finely diced
  • 1 red chilli – seeds removed and finely diced
  • 2 tsbp mint – roughly chopped
  • 2 tbsp coriander – roughly chopped
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 cup rice

Instructions
 

Satay Chicken

  • Combine the chicken with the marinade ingredients in a bowl and cover to marinate for up to 48 hours.
  • Cook rice as per your preferred method or instructions.
  • Heat a tablespoon of oil in a large pan over high heat. Add the chicken and cook on each side for 5-6 minutes, or until cooked through. Remove from pan and rest for 2 minutes.

Peanut Sauce

  • Place all the sauce ingredients in a small bowl and whisk to combine. Thin out to your liking with 2-4 tablespoons water. Set aside. You can gently heat this though if you would like a warm sauce for your chicken.

Pineapple and Cucumber Salad

  • Combine all the salad ingredients in a medium sized bowl. Season with salt.

Tips and Variations

Vegetarian – Marinate 3 cubes of tofu in the satay marinade. 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?