Quick & Easy

Peanut-crusted Thai chicken with cucumber salad

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.



1.Pre-heat oven to moderately hot.
2.Blend or process peanuts, paste, kecap manis, coconut milk and half of the coriander until just combined.
3.Place chicken in single layer on oiled oven tray; spread peanut mixture on each piece. Roast, uncovered, in moderately hot oven about 20 minutes or until chicken is cooked through. Remove chicken from oven; cover, stand 5 minutes, slice thinly.
4.Meanwhile, cut cucumber in half lengthways. Remove and discard seeds; slice thinly. Combine cucumber in large bowl with sprouts, mint, onion and remaining coriander.
5.Combine the sauces, juice and oil in screw-top jar; shake well. Pour dressing over cucumber salad; toss gently to combine. Serve chicken topped with salad.

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