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Satay chicken with cucumber salad πŸ₯—
Satay chicken with cucumber salad πŸ₯—

Before you jump to Satay chicken with cucumber salad πŸ₯— recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

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Eating almonds is a wonderful alternative as long as you do not have a nut allergy. Almonds have a multitude of health advantages and are an excellent choice when you require a shot of energy. Several vitamins and minerals tend to be found in these wonderful nuts. They actually do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you will not need a nap after consuming almonds. Alternatively, these nuts help to reduce stress and provide a calming feeling throughout your body. Your emotional condition can sometimes be lifted simply by eating almonds.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to satay chicken with cucumber salad πŸ₯— recipe. You can have satay chicken with cucumber salad πŸ₯— using 20 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Satay chicken with cucumber salad πŸ₯—:
  1. Prepare Chicken satay
  2. Get Thumb size piece fresh ginger
  3. You need garlic
  4. Get lime
  5. Get honey
  6. Take soy sauce
  7. Take medium curry powder
  8. Prepare smooth peanut butter
  9. Provide chicken breast strips
  10. Use coconut milk
  11. Get Glug olive oil
  12. Use Cucumber salad
  13. Use cucumber
  14. You need white wine vinegar
  15. Take golden caster sugar
  16. Take sweet chilli sauce
  17. Take Small bunch coriander leaves
  18. Provide To serve
  19. Use White boiled rice
  20. Get Lime wedges
Instructions to make Satay chicken with cucumber salad πŸ₯—:
  1. Peel and grate the ginger and add to a bowl.
  2. Crush the garlic and add to the ginger.
  3. Zest the lime and add to the garlic and ginger. Cut the lime and squeeze all the juice into the bowl.
  4. Now add the honey, soy, curry powder, peanut butter and stir well. If it’s a bit thick add some water till you have the consistency of thick cream.
  5. Remove 2/3rds of the mixture and put into a saucepan.
  6. On a chopping board with a roll pin whack the chicken till it’s in thin strips. Now add this to the bowl with the 1/3rd peanut mixture. Leave to marinade….. ⏰
  7. Add the rice on to cook. I use 1/4 mug rice per person and double the amount of cold water. Bring to the boil then reduce the heat and let simmer for 12mins.
  8. In the saucepan with the peanut mixture add the coconut milk and simmer for 10mins.
  9. Meanwhile add the chicken onto skewers (try to keep them flat so they cook quickly). Put some oil in a frying pan and fry on a medium heat - 5 mins on each side till thoroughly cooked through.
  10. Whilst the chicken is cooking prep the salad. Add the vinegar, sugar, sweet chilli and coriander to a bowl. Using a spiraliser or a peeler make strips off cucumber and add to the mixture.
  11. Serve up together and enjoy.

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