makeshift grilling technique, but the recipe will work on a real grill too.
Making the Dish
What You'll Need
1/4 cup peanut oil
1 tbsp fish sauce
2 tsp Sriracha
1 tsp coriander
1 tsp cumin
2 boneless skinless chicken breasts
1 hothouse cucumber
1 tbsp minced fresh mint
Juice from fresh lime
1 tsp sugar
1/2 tsp kosher salt
Get started by preparing the marinade and getting the chicken nice and flavorful. Combine 1/4 cup peanut oil with 2 teaspoons of Sriracha and a tablespoon of fish sauce. Into that mix the zest of one lime with a teaspoon of coriander and a teaspoon of cumin. Stir together to combine.
|Stirring the satay marinade ingredients together|
|Better keep an eye out on that chicken while it's marinating... or I'll get it.|
While the chicken is marinating, get to work on the salad and the cucumber mint salad. Get a nice long, summer fresh cucumber and cut it in half lengthwise and then cut those halves in half lengthwise again. Slice the pieces so that you've got nice little triangle cucumber pieces.
Place these in a bowl and toss them together with the minced fresh mint, a couple teaspoons of fresh lime juice, a touch of granulated sugar, and half a teaspoon of kosher salt. Let it rest while the flavors incorporate for about thirty minutes.
|Mixing the cucumber salad ingredients together|
|Threading the chicken slices onto bamboo sticks|
|Grilling the chicken satay on skewers|
Served with a nice spoonful of brown rice, this is a quick, tasty, and healthy meal. The marinade gives the chicken a great savory flavor that's balanced beautifully by the slight sweetness from the cucumber mint salad.
Give it a try and let us know what you think! And, if you do know of a good peanut sauce recipe please let us know about it!