Name: Ginger chicken satay salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: Ginger chicken; 6 boneless skinless chicken thighs; 4 clove garlic, peeled and finely grated; 10 centimetre piece ginger (to taste), peeled and finely grated; 1/2 cup sweet chilli sauce; 3 tablespoon sweet soy sauce; Satay sauce; 3 clove garlic, peeled; 4 centimetre piece ginger, peeled and roughly chopped; 1 dried chilli; 4 tablespoon peanut butter; 1 teaspoon sesame oil; 1 teaspoon honey; 1 tablespoon fish sauce; 1 tablespoon sweet soy sauce; juice and zest 1 lime; 1/2 cup coriander; 1 cup boiling water; Salad; 2 cup cabbage (white or red), finely sliced; 2 carrots, peeled and julienned; 2 red peppers, deseeded and julienned; 1 large head broccoli, cut into florets and blanched in boiling water for 1-2 minutes, then refreshed; 1 cup coriander, finely sliced; 2 tablespoon mint leaves, finely sliced; 2 cup crispy noodles; 1 cup roasted peanuts

Ginger chicken satay salad

The crispy noodles give this dish added texture along with crunchy vegetables that makes this dish a stand-out.

Serves 8

Prep

20M

Cook

20M

Marinate

30M

Total

40M

ABC Sweet Soy Sauce, the South East Asian Sauce that gives many dishes not only depth of flavour but authenticity.

Ingredients

Ginger chicken

6 boneless skinless chicken thighs

4 clove garlic, peeled and finely grated

10 centimetre piece ginger (to taste), peeled and finely grated

1/2 cup sweet chilli sauce

3 tablespoon sweet soy sauce

Satay sauce

3 clove garlic, peeled

4 centimetre piece ginger, peeled and roughly chopped

1 dried chilli

4 tablespoon peanut butter

1 teaspoon sesame oil

1 teaspoon honey

1 tablespoon fish sauce

1 tablespoon sweet soy sauce

juice and zest 1 lime

1/2 cup coriander

1 cup boiling water

Salad

2 cup cabbage (white or red), finely sliced

2 carrots, peeled and julienned

2 red peppers, deseeded and julienned

1 large head broccoli, cut into florets and blanched in boiling water for 1-2 minutes, then refreshed

1 cup coriander, finely sliced

2 tablespoon mint leaves, finely sliced

2 cup crispy noodles

1 cup roasted peanuts

Method

1.Put chicken in a baking dish with the garlic, ginger, sweet chilli sauce and soy sauce. Mix well. Cover and put in fridge to marinate for at least 30 minutes or overnight.

2.Preheat oven to 220°C. Bake chicken for 10 minutes, then reduce heat to 180°C, turn chicken and cook for 10-20 minutes or until cooked through. Shred.

3.Whiz satay sauce ingredients together in a blender until smooth. Pour into a jug and chill.

4.Combine all the salad ingredients, toss with the chicken and serve with satay sauce.