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Chicken satay with cashew sauce and mango salad
Mary Berg whips up this healthy-version of chicken satay made with coconut milk, turmeric, and coriander, served with a creamy cashew sauce and juicy and sweet mango salad.
SERVES
4
Ingredients
Chicken Satay
- 2 (about 450 g) chicken breasts, cut into 12 strips
- 1/2 cup (125 ml) coconut milk
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 3 garlic cloves, roughly chopped
- 1 small shallot, thinly sliced
- One 5 cm (2-inch) piece fresh ginger, thinly sliced
- 1 stalk lemongrass, thinly sliced
- 1/2–1 red bird’s eye chili (or 1/4-1/2 teaspoon cayenne)
- 2 tsp brown sugar or honey
- 1 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Canola oil, for cooking
Cashew Sauce
- 1/2 cup cashew butter
- 1/4 cup (60 ml) coconut milk
- 2 tsp fish sauce
- 1 lime, juiced
- 1 garlic clove, finely minced
- 2–3 tbsp soy sauce
- 2–3 tsp sriracha
Mango Salad
- 1/4 cup freshly squeezed lime juice
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 1/2–1 red bird’s eye chili, thinly sliced, optional
- 1 shallot, thinly sliced
- 2 firm mangos, peeled and sliced into ½ cm (¼-inch) sticks
- 1 red bell pepper, thinly sliced
- 1/2 cup picked cilantro leaves
- 1/4 cup cashews, chopped and roasted
For Serving
- Cilantro leaves, for serving
- Lime wedges, for serving
Directions
For the Chicken
- Place the chicken tenders into a bowl or a large zip top bag. Add in coconut milk, soy sauce, fish sauce, garlic, shallot, ginger, lemongrass, chili or cayenne to taste, brown sugar or honey, turmeric and coriander and mix everything together until the chicken is well coated. Seal the bag or cover the bowl with plastic and place in the fridge to marinate for at least two hours or overnight.
- While the chicken is marinating, soak 12 wooden skewers in a dish of water on the counter.
- Thread the chicken onto the skewers and set aside at room temperature for 15 minutes. Discard remaining marinade.
Make the Cashew Sauce
- Meanwhile, make the sauce by whisking together the cashew butter, coconut milk, fish sauce, lime juice, garlic, soy sauce and sriracha to taste.
- Set aside for serving.
For the Mango Salad
- Make the mango salad by stirring together lime juice, fish sauce, brown sugar, chili and shallot in a large bowl. Add mango, red pepper, cilantro and cashews to the bowl, toss to combine.
- Set aside for serving.
Time to Cook the Chicken!
- Preheat a grill or a cast iron skillet or grill pan over medium-high heat.
- Add a few teaspoons of oil to the pan and cook the chicken in batches until golden brown and cooked through to 165°F (75°C), turning the skewers occasionally.
- Allow the chicken to rest for five minutes.
To Serve
- For serving, scatter the chicken with cilantro and serve with lime wedges, cashew sauce, and mango salad. Enjoy!
TIP: For a meat-free version, leave out the fish sauce and substitute the chicken with a 350 g block of extra firm tofu.
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