Cheat’s Satay Chicken and Salad

This quick version of satay sauce doesn’t require any cooking to thicken, which makes it the perfect midweek meal alongside the healthy and fresh slaw.

Originally for Good Housekeeping September 2021, Alex Luck Photography, Food Styling, Me

SERVES 4, Ready in 30min

FOR THE SATAY

4tbsp smooth peanut butter

1tbsp soy sauce

2tbsp sweet chilli sauce

2tbsp desiccated coconut

1 garlic clove, crushed

Finely grated zest and juice 1 lime

10 skinless and boneless chicken thigh fillets

(about 700g)

FOR THE SALAD

1tbsp sesame oil

1⁄2 small red cabbage, cored and finely shredded

(about 450g)

3 medium carrots, peeled into ribbons using a

Y-shaped peeler

100g edamame beans, defrosted if frozen

Small handful coriander, roughly chopped

1 Preheat grill to medium. For the satay, mix the peanut butter, soy and sweet chilli sauces, the desiccated coconut, garlic, lime zest and juice and 4tbsp water in a medium bowl. Halve the chicken thighs lengthways and put into a large bowl and add all but 2tbsp of the satay sauce. Toss to coat.

2 Put a large metal rack on top of a foil-lined roasting tin and arrange the chicken in a single layer on the rack. Grill the chicken for 6-8min per side, or until golden and cooked through.

3 Meanwhile, make the salad. Mix the sesame oil and 1tbsp water into the remaining satay sauce to make a loose dressing. Gently mix the cabbage, carrots, edamame beans and coriander in a large serving bowl. Add the dressing and gently toss to coat. Serve alongside the chicken.

PER SERVING 564cals, 41g protein, 34g fat (11g saturates), 18g carbs (14g total sugars), 9g fibre