Chicken with satay sauce and salad

Chicken with satay sauce and salad

By
ads

Crunchy salad and succulent Thai-style chicken skewers make a healthy and satisfying summer lunch.

The ingredient of Chicken with satay sauce and salad

  1. 850g chicken mince
  2. 5 green onions, sliced
  3. 3cm piece ginger, peeled, grated
  4. 2 garlic cloves, crushed
  5. 1 cup fresh white breadcrumbs
  6. olive oil cooking spray
  7. 350ml bottle Thai satay sauce
  8. 120g small green beans, trimmed
  9. 1/2 small cabbage, trimmed, finely shredded
  10. 1 carrot, peeled, grated
  11. 1 cup beansprouts, trimmed
  12. 4 hard-boiled eggs, peeled, quartered

The instruction how to make Chicken with satay sauce and salad

  1. Preheat oven to 200u00b0C. Combine mince, onion, ginger, garlic and breadcrumbs in a bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Cover and refrigerate for 15 minutes.
  2. Thread 3 meatballs onto each skewer. Place on baking tray. Spray with oil. Bake for 20 minutes or until cooked through.
  3. Meanwhile: heat satay sauce in a small saucepan over medium heat, stirring often, for 2 to 3 minutes or until hot.
  4. Meanwhile: bring 3 cups water to the boil in a large, deep frying pan over high heat. Add beans. Cook for 2 minutes or until bright green. Remove with a slotted spoon. Refresh in cold water. Return water to the boil. Add cabbage. Cook, uncovered, for 3 to 4 minutes or until tender. Drain and refresh in cold water.
  5. Place beans, cabbage, carrot, beansprouts, egg and chicken skewers on plates. Serve with satay sauce.

Nutritions of Chicken with satay sauce and salad

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

ads2

You may also like