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Ingredients
For the marinade:
- 3 tbsp. vegetable oil
- 2 stalks lemongrass, white parts only
- 2 cloves garlic
- 6 small shallots, peeled
- 2 tsp. ground turmeric
- 1 tsp. ground coriander
- 1 tsp. chili powder
- ½ tbsp. salt
- 2 tbsp. honey
For the chicken & salad:
- 2 lbs. (900g) boneless and skinless chicken thighs, diced
- bamboo skewers, soaked in cold water
- 1 cucumber, sliced
- 1 small onion, sliced
- satay peanut sauce (see recipe in this pack)
Prep Time:
20
Minutes
Directions
Cook Time:
15
Minutes
- Blend all the marinade ingredients together in a food processor, add some water to loosen if required. Place the chicken and marinade into a bowl and stir to coat. Cover the bowl and set the chicken aside to marinate in the refrigerator for 2-3 hours, or ideally overnight.
- When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
- Thread 3-4 pieces of the chicken meat onto the soaked bamboo skewers. Place the chicken skewers onto the baking sheet, place the sheet in the hot oven and cook the chicken skewers for 12-15 minutes until the meat is cooked through and lightly browned.
- In the meantime, make the satay peanut sauce from the recipe in this pack.
- Serve the chicken skewers with the peanut sauce, sliced cucumber and onion.
TIP: Soak the bamboo skewers in cold water for an hour before cooking, this will stop the skewers from burning in the hot oven.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
