During summer most of us are looking for quick and easy dinners, but don't want to comprise on flavour. Foodblogger Lena Fuchs (@mein_leckeres_leben) used her beloved Elise induction range cooker to create this recipe for us. It combines the flavours from Asia with fresh vegetables and herbs from her own garden. The result:: aromatic chicken satay skewers and a crunchy salad.
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Ingredients (for 4 portions)
For the chicken skewers
- 700 g chicken breast
- 2 tbsp sesame oil for frying
For the satay sauce
- 4 tbsp peanut butter
- 8 tbsp tamari or soy sauce
- 2 tbsp maple syrup
- Juice of 1 lime
- 2 tbsp roasted sesame oil
- 1 tsp curry powder
- 1 garlic clove
- 2 cm piece of fresh ginger
- Freshly ground salt and pepper
- Sesame seeds to sprinkle over the cooked chicken skewers
For the salad
- 1 Bunch of radishes
- 1 Cucumber
- 11 tsp raw cane sugar
- Juice of 1 lime
- 2 tbsp toasted sesame oil
- Fresh chives
- Freshly ground salt and pepper
Method
- Cut the chicken breast fillets into thin strips..
- For the sauce, peel and finely grate the garlic and ginger. Mix all the ingredients for the sauce together. Set 1-2 tbsp of the sauce aside for serving.
- Add the chicken breast strips to the sauce and mix well. Thread the marinated strips onto 8 metal skewers in a wavy pattern.
- Place the griddle on the hob and warm to a medium heat, then add 2 tbsp of sesame oil. Place the chicken skewers on the griddle and fry for 5-7 minutes on each side until the meat is cooked through. Brush with some of the reserved satay sauce.
- Sprinkle the skewers with the sesame seeds.
- For the salad, finely slice the radishes and cucumber. Mix with sugar, lime juice, toasted sesame oil, salt and pepper. Finely slice the chives and add to the salad.
- Serve the chicken skewers with the salad, the remaining satay sauce and fresh lime wedges, if desired.