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Chicken and almond satay skewers with an Asian wheat salad


For the almond satay

  • 1 tsp minced garlic and ginger (Tesco)
  • Zest and juice of a lime
  • 1 tsp honey
  • Tbsp soy sauce (Tesco)
  • 1 heaped tsp curry powder
  • 2 tbsp crunchy almond butter (Tesco)
  • 1 small tin coconut milk (Tesco)
  • 2 chicken breasts, cut into chunks
  • 1 tsp sesame oil (Tesco)
  • Salt and pepper

For the wheat salad

  • 100g cooked Kammut wheat (Tesco)
  • 1 small onion, thinly sliced
  • 1 tbsp sesame oil (Tesco)
  • 1 tsp minced garlic and ginger (Tesco)
  • 1 carrot, cut into matchsticks
  • 1 red pepper, thinly sliced
  • Salt and pepper
  • 1 tbsp soy sauce (Tesco)
  • 2 tablespoons tinned or fresh bean sprouts
  • Black or green basil leaves


Start this recipe with the satay by mixing all the ingredients together except the sesame oil. Place in the chicken pieces and allow to marinate for 30 minutes. When ready, thread onto skewers. Heat the sesame oil in a griddle pan and fry the chicken satay on both sides for 5 minutes. Meanwhile, start the stir-fry by heating the sesame oil in a pan and fry together the minced garlic and ginger, onion, carrot and pepper for 2-3 minutes. Season well with salt and pepper, add in the soy sauce, cooked Kammut wheat and the bean sprouts and mix together well. Add in the basil leaves for extra flavour and serve the wheat salad into deep bowls with the chicken satay skewers on top.

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