Chicken Satay
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Servings
8
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Heat Level
-
Prep Time
20 mins + 30 mins marinating time
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Cook Time
15 mins
Ingredients
Cucumber salad
- 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
Chicken satay
- 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
Instructions
Cucumber salad
- Toss together cucumber, rice wine vinegar, Blue Dragon Sweet Chilli Sauce and hot pepper flakes. Let stand for 30 minutes; sprinkle with sesame seeds.
Chicken satay
- 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.
- 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.
- Serve warm with Blue Dragon Sweet Chilli Sauce for dipping and Cucumber Salad on the side.
