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Asian-Inspired Recipe: Thai Chicken Satay with Light Cucumber Salad

Asian-Inspired Recipe: Thai Chicken Satay with Light Cucumber Salad

Add a splash of flavor to your summer

Asian-inspired small plates for the entire family

Family Features

The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends. 

According to Mintel’s 2018 U.S. Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit NakanoOrganic.com.


Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating
Cook time: 5 minutes
Servings: 4 (about 4 skewers per serving)

Cucumber Salad:
1/3 cup Nakano Roasted
Garlic Rice Vinegar
2 Tbsp. sugar
½ tsp. toasted sesame oil
¼ tsp. red pepper flakes
½ tsp. salt
½ thinly sliced English cucumber
1 thinly sliced carrot
1 thinly sliced scallion
¼ cup chopped peanuts, for garnish

Chicken Satay:
15 bamboo skewers
2 Tbsp. soy sauce
1 Tbsp. peanut oil
1 tsp. toasted sesame oil
2 Tbsp. Nakano
Organic Original Seasoned Rice Vinegar
1 tsp. minced fresh ginger
½ tsp. ground coriander
2 tsp. ground turmeric
1 pound thinly sliced chicken breast
fresh cilantro, for garnish

Peanut Sauce:
¼ cup scallions, chopped
2 Tbsp. chopped cilantro
1 tsp. minced jalapeno
1 tsp. minced garlic
½ tsp. minced ginger
¾ cup smooth peanut butter
1 Tbsp. toasted sesame oil
3 Tbsp. Nakano
Roasted Garlic Rice Vinegar
2 tsp. lime juice
¾ cup coconut milk
2 Tbsp. hoisin sauce
2 Tbsp. honey
chopped peanuts, for garnish

To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.

To make Chicken Satay: In dish, soak bamboo skewers. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.

To make Peanut Sauce: In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.

After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.

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