Name: Chicken satay skewers with crunchy salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram chicken thigh fillets, chopped coarsely; 100 gram white cabbage, shredded finely; 2 green onions, sliced thinly; 1 trimmed celery stalk (100g), sliced thinly; 100 grams daikon, cut into thick matchsticks; 180 grams baby salad mix; 1 cup (80g) bean sprouts; ¼ cup (35g) roasted peanuts, chopped coarsely; ¼ cup loosely packed fresh coriander leaves; lime cheeks, to serve; Satay sauce; ½ cup (75g) roasted peanuts, chopped coarsely; 1 tablespoon brown sugar; 1 cup (250ml) coconut milk; 1 teaspoon fish sauce; ¼ cup (60ml) soy sauce; 1 teaspoon chilli flakes; 1 tablespoon peanut butter; Chilli lime dressing; 1 fresh small red thai chilli, sliced thinly; ¼ cup (60ml) lime juice; 1 tablespoon soy sauce; 1 tablespoon peanut oil

Tender chicken skewers with delicious peanut sauce and crunchy salad makes a great lunch or light supper.

Looking for more low-carb dinners?

Ingredients

1 kilogram chicken thigh fillets, chopped coarsely

100 gram white cabbage, shredded finely

2 green onions, sliced thinly

1 trimmed celery stalk (100g), sliced thinly

100 grams daikon, cut into thick matchsticks

180 grams baby salad mix

1 cup (80g) bean sprouts

¼ cup (35g) roasted peanuts, chopped coarsely

¼ cup loosely packed fresh coriander leaves

lime cheeks, to serve

Satay sauce

½ cup (75g) roasted peanuts, chopped coarsely

1 tablespoon brown sugar

1 cup (250ml) coconut milk

1 teaspoon fish sauce

¼ cup (60ml) soy sauce

1 teaspoon chilli flakes

1 tablespoon peanut butter

Chilli lime dressing

1 fresh small red thai chilli, sliced thinly

¼ cup (60ml) lime juice

1 tablespoon soy sauce

1 tablespoon peanut oil

Method

1.Make satay sauce. Stir ingredients in a medium bowl until combined.

2.Thread chicken onto eight long skewers, coat with half the satay sauce.

3.Cook skewers on a heated oiled grill plate (or grill or barbecue) about 10 minutes, brushing occasionally with remaining satay sauce, or until chicken is cooked through.

4.Make chilli lime dressing. Place ingredients in a screw-top jar; shake well

5.Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.

6.Serve skewers with salad, dressing and lime cheeks.

If using bamboo skewers, wrap the ends in foil to prevent them from burning.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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