Chicken Satay

Divider line blue

The East Made Easy

Difficulty

Heat Level

Blue pepperBlue pepperBlue pepper

Servings

8

Total Time

20 mins

Ingredients

  • 1/2 English cucumber, thinly sliced
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tbsp (15 mL) Blue Dragon Sweet Chilli Sauce
  • Pinch hot pepper flakes
  •  1 tsp (1 mL) toasted sesame seeds

Cucumber salad

  1. Toss together cucumber, rice wine vinegar, Blue Dragon Sweet Chilli Sauce and hot pepper flakes. Let stand for 30 minutes; sprinkle with sesame seeds.

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 pouch (140 mL) Blue Dragon General Tao Stir Fry Sauce
  • 1 tbsp (15 mL) smooth peanut butter
  • 2 tsp (10 mL) lime juice
  • 1/4 cup (60 mL) Blue Dragon Sweet Chilli Sauce

Chicken satay

  1. Meanwhile, cut chicken into 1-inch (2.5 cm) cubes; toss with Blue Dragon General Tao Stir Fry Sauce, peanut butter and lime juice. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
  2. Preheat oven to 400°F (200°C). Thread chicken onto eight 6-inch bamboo skewers; place on foil-lined baking sheet. Bake for 15 minutes or until cooked through and no longer pink inside.
  3. Serve warm with Blue Dragon Sweet Chilli Sauce for dipping and Cucumber Salad on the side.