Chicken Satay with Cucumber Salad
Kids are fascinated with the preparation of chicken satay, and its nutty dipping sauce.
Kids find skewering meat and making a sauce from peanut butter a fascinating thing. The easy preparation of this flavorful dish by TABLE friend Chef Alekka Sweeney makes it a great family activity.
Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.
CHICKEN SATAY WITH CUCUMBER SALAD RECIPE
CHICKEN SATAY
Ingredients
1lb. chicken tenders
3 tbsp smooth peanut butter
1 cup coconut milk
1 tbsp soy sauce or tamari
1 tbsphoney
1 tsp mild curry powder
juice of 1 lime
1 garlic clove, crushed
Wooden skewers-soaked in water for 10 min
Instructions
Thread the chicken onto wooden skewers and transfer to a plate while you make the satay sauce.
To make the sauce put the peanut butter, coconut milk, soy sauce, honey, curry powder, lime juice and garlic in a blender and processuntil fully combined and smooth.
Pour half the satay sauce into a saucepan and set aside.
Brush or pour the rest of the sauce onto the chicken skewers so that they are all lightly coated.
Cook the skewers under a medium grill for 10-15 minutes, turning once until they are evenly cooked and lightly browned on each side.
While the chicken is cooking, gently heat the remaining satay sauce in the saucepan on a low heat until warmed through.
Pour the sauce into a bowl and serve with the chicken skewers, rice and cucumber salad.
CUCUMBER SALAD
Ingredients
1 English cucumber-cut in half and seeds removed and cut into half moons
½ red onion-sliced
¼ cup white vinegar
¼ cup water
1 TBSP sugar
1/3 tsp red pepper flakes
Instructions
Toss all ingredientsin a bowl and let sit for 10 minutes before serving.
RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE
Try some of TABLE’s other kid-friendly recipes:
Strawberry Pineapple Agua Fresca
Quesadilla with Guacamole and Pico de Gallo
Turkey and Granny Smith Apple Sandwich
Peach and Corn Salsa with Tortilla Chips
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!
TABLE TO DOOR
subscribe today!
Enjoy the beauty and deliciousness delivered to your home or office!
Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.