Chicken Satay Skewers With Pickled Cucumber
Recreate the irresistible satay flavours found across Southeast Asia. You'll marinate chicken in a mild curry marinade before grilling them on high to char the edges. Serve with cucumber pickle and a nutty sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air, then boil a kettle and soak your skewers in cold water (this prevents them from burning whilst cooking)
Slice your chicken breast portion[s] lengthways into 2 strips per person
Chop your creamed coconut roughly (if required!) and combine with 200ml [300ml] [400ml] boiled water – this is your coconut stock
Combine your curry powder and 2 tbsp [3 tbsp] [4 tbsp] of the coconut stock (you'll use the rest later!) with a pinch of salt in a large mixing bowl
Add the chicken strips, mix well and set aside to marinate
Add your peanut butter, soy sauce, chilli flakes (can't handle the heat? Go easy!), remaining coconut stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a pot over a medium-low heat
Cook for 15-20 min or until it has reduced to the consistency of a thick custard, stirring occasionally – this is your satay sauce
Meanwhile, rinse your brown rice, add it to a separate pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
While the rice is cooking, cut your cucumber in half lengthways then scrape out and discard the seeds using a teaspoon
Slice the cucumber halves finely
Trim, then slice your spring onion[s] finely
Add the sliced cucumber and sliced spring onion to a bowl with your rice vinegar and a large pinch of salt
Mix well and set aside to marinate – this is your quick-pickled cucumber
Thread each marinated chicken strip onto a soaked skewer in a snake-like fashion
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat
Once hot, add the marinated chicken to the pan and cook for 4 min turning frequently until browned all over
Once browned, reduce the heat to medium-high, cover with a lid and cook for a further 6 min on each side or until slightly charred and cooked though (no pink meat!) – these are your chicken skewers
Serve the chicken skewers over the brown rice with the quick-pickled cucumber to the side
Drizzle the satay sauce all over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, peanut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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