Peanut Crunch Chicken Satay
with Spicy Watermelon Radish & Kimchi Slaw
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Peanut butter plus chopped peanuts equals a rich satay experience. We’re also adding some coconut curry to this Southeast Asian fave, which notches the flavour up even more. Accompany the chicken with a dazzling slaw of watermelon radish and kimchi intensified with Indonesian chili paste.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shredded cabbage
- 1 Watermelon radish
- 20g Ginger
- 1 Lime
- 33g Organic kimchi
- 15ml Sambal oelek
- 30g Peanut butter
- 60ml Coconut curry sauce
- 25g Chopped peanuts
Contains: Mustard • Peanuts • Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
Sodium
550 mg
Total Carb
24 g
Sugars
9 g
Protein
43 g
Fibre
8 g
Preparation
Mise en place
- Peel and cut the watermelon radish into matchsticks.
- Peel and grate the ginger.
- Juice the lime.
- Roughly chop the kimchi.
Make the satay sauce
- In a small bowl, combine the peanut butter, coconut curry sauce and ¼ cup water (double for 4 portions).
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, watermelon radish, kimchi, lime juice, sambal oelek (add ½ for medium spicy), a generous drizzle of oil and S&P.
Coat the chicken
- To the pan, add the ginger and peanuts. Cook, stirring often, 1 to 2 min., until fragrant.
- Add the satay sauce and cook, spooning the sauce over, 1 to 2 min., until warmed through.
- If the sauce is too thick, add 2 tbsp water.
Plate your dish
- Divide the chicken (slice beforehand if desired) and slaw between your plates.
- Spoon any remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
