Satay chicken with Asian salad recipe

  • Serves 6
  • 20 mins to prepare and 35 mins to cook
  • 580 calories / serving
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Satay chicken with Asian salad HERO

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the peanut butter, 2 tbsp chilli sauce, 2 tbsp soy sauce and the curry paste with 60ml (2¼fl oz) warm water, until smooth.

Score the drumsticks and pour over the satay sauce. Bake for 30-35 minutes until cooked through with no pink showing (or bake for 25 minutes and finish cooking on the barbecue).

Mix the remaining chilli and soy sauce with the lime juice to make a dressing. Put the salad ingredients in a bowl and pour over the dressing. Serve with the satay chicken. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

  • Ingredients

  • 4 tbsp peanut butter
  • 3 tbsp sweet chilli sauce
  • 3 tbsp light soy sauce
  • 1 tbsp mild curry paste
  • 1 x 1,080g pack drumsticks
  • 1 lime, juiced
  • For the salad

  • 300g (10oz) beansprouts, blanched
  • 1 red pepper, sliced
  • 1 carrot, finely sliced
  • 6 spring onions, shredded
  • small bunch mint leaves
  • small bunch coriander, chopped
  • Energy 2425kj 580kcal 29%
  • Fat 35g 50%
  • Saturates 9g 45%
  • Sugars 8g 9%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 11.5g Protein 56.5g Fibre 2.3g


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