Chicken satay

Chicken Satay

  • Servings

    8

  • Heat Level

    White pepperWhite pepperWhite pepper

  • Prep Time

    20 mins + 30 mins marinating time

  • 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

  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.

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.