Saté skewers

Duration: 30 Min

Difficulty: Easy

Ingredients

How many people?

Skewers

200g

planted.chicken nature

2 tsp

red mild curry paste

2 tbsp

sesame oil

1 tsp

paprika powder

1 tsp

curry powder

1 tbsp

tomato ketchup

1 tbsp

water

Salt and pepper

Peanut sauce

80g

peanut butter

150ml

coconut milk

1 tbsp

agave syrup

1.5 tsp

Sriracha

3 tbsp

tomato ketchup

Salad & Dressing

carrots

pepper

mushrooms

bunch coriander

bunch spring onion

2 tbsp

peanut oil

cloves garlic (pressed)

0.5 tsp

chilli flakes

1 cm

ginger (chopped)

5 tbsp

soy sauce

5 tbsp

rice vinegar

Juice of 1 lime

Products in this recipe

planted.chicken

Original

Size

£ 7.99

VAT included and Shipping costs will apply

£ 7.99

Preparation

Mix all the ingredients well for the marinade of the chicken pieces and marinate the chicken pieces in it for 15 minutes.
For the salad, quarter the mushrooms and steam them briefly in a pan. Cut the carrot with a zoodle maker, cut the pepper into strips, chop the spring onion and coriander. Put all the ingredients for the salad in a large bowl and stir.
Mix all the remaining ingredients for the dressing together and mix well. Pour over the salad and stir again.
Remove the chicken pieces from the marinade and put them on wooden skewers. Fry the skewers in a pan on both sides for 3-5 minutes.
For the peanut sauce, mix all the ingredients together and blend well. Use more or less of each ingredient depending on taste.
Serve the salad with the skewers on top and spread the peanut sauce on the skewers. Sprinkle with peanuts if desired.