A delicious mix of flavors, a beautiful sight, and a divine peanut sauce!
Ingredients
- Ingredients for the chicken satay:
- 2 pounds chicken breast, sliced lengthwise
- 1 can coconut milk
- 4 tablespoons soy sauce
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon ketchup
- 3 cloves garlic, mashed
- 1 tablespoon grated ginger
- 1 lime juice
- Salt and pepper
- Ingredients for the peanut sauce (you can never make enough of this):
- 1/2 jar creamy peanut butter
- 4 tablespoons soy sauce
- 1 lime juice
- 1 teaspoon brown sugar
- 1 teaspoon chili garlic sauce
- 1 teaspoon grated ginger
- Ingredients for the salad:
- 2 avocados, sliced
- 1/2 head red cabbage, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 4 carrots, shredded
- 1/2 red onion, thinly sliced
- 4 scallions, sliced
- 1/2 cup toasted peanuts, roughly chopped
- 1/2 cup fresh coriander, roughly chopped
- Dressing: 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 tablespoon rice vinegar, 1 lime juice, salt and pepper
Instructions
Place all the ingredients of the chicken satay in a bowl, cover and marinate in the refrigerator for 2 hours minimum. Overnight is ideal.
Place all the ingredients of the peanut sauce in a bowl. Adjust seasoning to taste. Set aside.
Mix all the ingredients of the dressing in a bowl, and add the cabbages, carrots and onions. Toss and set aside.
Preheat grill to medium high. Take the chicken slices from the marinade and thread onto skewers. Discard the marinade. Place the skewers on the grill and turn occasionally until cooked through. About 15 minutes. The internal temperature should reach 165 F.
Bowl assembly: Divide the cabbage salad evenly between the bowls, arrange the avocado slices on one side, sprinkle the peanuts, arrange the chicken skewers on the other side, sprinkle the coriander all over. Serve with the peanut sauce on the side. Success guaranteed! Your guests are going to fight for the sauce.
