Soy and Maple Chicken with Satay Sauce
Chicken with Satay Sauce and the BEST asian cucumber salad. I promise this is a Chicken Satay easy recipe you will love forever!
Ingredients
- 3 breasts chicken
- 1 clove garlic crushed
- 1 tablespoon ginger grated
- ½ teaspoon Chinese 5 Spice powder
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tbsp soy sauce
- 1 tsp Chinese 5 Spice seasoning
- 1 tbsp maple syrup
- Juice 1 lime
- ½ light coconut milk 200ml
- 2 heaped tbsp peanut butter
- 1 cucumber
- ½ teaspoon Chinese 5 Spice powder
- 1 teaspoon sesame oil
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- Finely crushed peanuts
- Coriander leaves
- 2 spring onions finely sliced
Method
- Cut the chicken into bite sized pieces. Then mix together all of the ingredients in a bowl. Leave in the fridge for 30 minutes, but preferably overnight.
- When ready to cook, preheat the oven to 160ºC. Place the chicken onto skewers, then roast for 25-30 minutes until the chicken is cooked through.
- To make the satay sauce, mix together all of the sauce ingredients. Heat gently over a medium heat until it starts to thicken and bubble, then remove from the heat and leave to cool before serving.
- To make the salad, grate the cucumber longways, then add the remaining ingredients to a bowl and stir well. Add the cucumber to the bowl and toss.
- Serve the skewers with a sprinkle of finely crushed nuts (leave out for smaller children), sprinkle over coriander leave and spring onions.
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