Satay Chicken Tenderloins with Asian Salad

By February 9, 2018Poultry

There isn’t too much more I can say about this dish, bar the fact it is the most incredible satay I have ever had, a very big call I know but I will guarantee you it will have a place in your recipe collection for years to come. This dish together with the salad and skewers is a great party pleaser, but keep in mind that just the satay sauce can be made and used in so many other dishes.

(This dish to me is in my top 5 recipes for sure and I am so happy to pass it on for everyone else to enjoy as well)

Serves 4

Ingredients

  • 600g chicken tenderloins
  • ¾ cup peanut butter
  • ½ tbsp. salt
  • ¾ cup castor sugar
  • 2 tbsp apple cider vinegar
  • ½ cup water
  • 2 tbsp red curry paste
  • 2 cups coconut cream

Salad

  • ½ cup bean sprouts ½ bunch coriander leaves
  • 1 long red chilli (thinly sliced)
  • ¼ cup mint leaves
  • ¾ cup carrot (thinly cut julienned)
  • ½ cup snow peas (cut in ½)

Dressing

  • 4 tbsp soy sauce
  • ¼ cup castor sugar
  • Juice of 1 lime
  • 1 tbsp sesame oil

Method

  1. On a medium heat pan, cook the chicken tenderloins fully, remove from heat and set aside
  2. To make the satay sauce, place all the ingredients together in a heavy based pot or saucepan and mix together well, cook over medium to high heat until reduced and thickened to a sauce consistency.
  3. To make the salad combine all the ingredients together and mix well in a large bowl.
  4. To make the dressing combine all ingredients and whisk together.
  5. To serve portion the salad out and dress the salad, place the tenderloins on a bed of white rice and pour over the satay sauce.

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