To make this dish, soft chicken is marinated in a tasty mix of spices, coconut milk, and soy sauce. The chicken is then skewered with crunchy cashew nuts and grilled until it's done. It's served with a cool carrot and coriander salad, making a Southeast Asian-flavored meal that is wholesome and filling.
Ingredients: 500g chicken breast, cut into strips. 200g cashew nuts. 1/2 cup coconut milk. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 teaspoon chili flakes. Juice of 1 lime. 2 carrots, julienned. 1/2 cup fresh coriander leaves, chopped. Salt and pepper to taste.
Instructions: Get coconut milk, soy sauce, honey, ginger, garlic, chili flakes, and lime juice in a bowl. Mix these together to make the marinade. Let the chicken strips sit in the sauce for at least 30 minutes after you add them. Put chicken that has been marinated on skewers and then add cashew nuts in between. For 10 to 12 minutes, turning the skewers every now and then, grill until the chicken is cooked all the way through and has a little char. In a different bowl, mix chopped coriander leaves and carrots that have been cut into thin strips. Add salt and pepper to taste to the carrot and coriander salad. Take the carrot and coriander salad and serve it with the grilled chicken satay skewers.
Prep Time: 40 minutes
Cook Time: 12 minutes
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