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Thai Chicken Satay with Cucumber Salad

Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 15 minutes

Ingredients

Chicken Satay

  • 2 Tbsp. soy sauce
  • 1 Tbsp. peanut oil
  • 1 tsp. toasted sesame oil
  • 2 Tbsp. NAKANO® Organic Seasoned Rice Vinegar
  • 1 tsp. fresh ginger, minced
  • ½ tsp. coriander, ground
  • 2 tsp. turmeric, ground
  • 1 lb. chicken breast, thinly sliced
  • 16 bamboo skewers
  • cilantro, for garnish

Peanut Sauce

  • ¼ cup scallions, chopped
  • 2 Tbsp. cilantro, chopped
  • 1 tsp. jalapeño, minced
  • 1 tsp. garlic, minced
  • ½ tsp. ginger, minced
  • ¾ cup smooth peanut butter
  • 1 Tbsp. toasted sesame oil
  • 3 Tbsp.NAKANO® Roasted Garlic Seasoned Rice Vinegar
  • 2 tsp. lime juice
  • ¾ cup coconut milk
  • 2 Tbsp. hoisin sauce
  • 2 Tbsp. honey
  • Garnish: chopped peanuts

Cucumber Salad

  • ⅓ cupNAKANO® Roasted Garlic Seasoned Rice Vinegar
  • 2 Tbsp. sugar
  • ½ tsp. toasted sesame oil
  • ¼ tsp. red pepper flakes
  • ½ tsp. salt
  • ½ English cucumber, sliced thin, on bias
  • 1 carrot, sliced thin, on bias
  • 1 scallion, sliced thin, on bias
  • ¼ cup peanuts, chopped

Directions

  1. In a bowl combine first 10 ingredients (soy sauce through cilantro) and marinate chicken for 2 hours. Soak skewers in water in the meantime. After marinating chicken, skewer chicken and heat grill or grill pan. Grill for 2 minutes on each side. Garnish with cilantro and serve with peanut sauce and cucumber salad.
  2. In a food processor combine scallions, cilantro, jalapeño, garlic and ginger. Add peanut butter and sesame oil. Finish with NAKANO® Roasted Garlic Seasoned Rice Vinegar, lime juice, coconut milk, hoisin and honey. Process until smooth. Garnish with chopped peanuts.
  3. In a bowl combine NAKANO® Roasted Garlic Seasoned Rice Vinegar, sugar, sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions and allow to marinate for 15 minutes. Garnish with chopped peanuts.

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