Juicy Chicken pieces smothered in a sweet Satay Sauce, with a good helping of Squash & Edamame Quinoa Salad, and extra sauce for dipping
Chicken Satay is the perfect summer comfort food. Its warm and creamy, yet light and refreshing, with plenty of Asian flavours knocking about to ensure your tastebuds will not be disappointed. Sauces, condiments and dressings can sometimes be the trickiest part of a recipe, but often this is the very thing that makes a meal really great. This satay sauce is so quick and so simple that it leaves no excuses for not turning a simple piece of Chicken into a really fantastic dinner.
And just to show off how easy and super duper this dish really is, and to let you know how much I love it, theres not 1 but 2 videos below. Thats right - I'm getting super fancy now with videos as well as photos!!
My satay sauce requires no more than soy sauce, peanut butter and tahini with a teaspoon of coriander, a squeeze of lime juice and grated ginger and garlic.
Because this is most definitely a summer dish, I love to serve my chicken satay with a full flavoured quinoa salad.
Fluffy quinoa mixed with squash, mint and edamame beans help keep this salad bright, refreshing, healthy and of course mega tasty.
Quinoa is one of the easiest grains to cook. Just cover with stock, pop on a lid, simmer for 15 minutes or until all the liquid has been absorbed, then set to one side with the lid on for 10 minutes, before fluffing up with a fork.
To make this recipe even more lovable and mid-week worthy; make the sauce ahead of time and use as a marinade for the chicken until you are ready to cook. The quinoa salad will also keep well in the fridge, if made the day before.
If you love this satay sauce recipe, check out my easy tikka paste recipe which is also great with chicken and good to keep handy in the fridge.
**Estimated nutritional information per serving of chicken satay and quinoa salad and per 100g. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
Watch how to make squash and edamame quinoa salad
Chicken Satay and Quinoa Salad
For the Chicken Satay
- 2 Chicken Breasts
- 1 clove garlic
- 2 cm piece of ginger peeled
- 1 teaspoon ground coriander
- 1 tablespoon light soy sauce for gluten free recipe check soy sauce is a gluten free version
- 2 tablespoon smooth peanut butter
- 2 tablespoon Tahini
- 1 Juice of lime
- 50 ml cold water
for the quinoa salad
- 100 g dried quinoa
- 500 ml veg stock
- ½ Juice of lime
- 150 g butternut squash - skin removed and squash cubed
- 50 g edamame beans
- Handful of fresh mint leaves
- Black pepper
- Extra mint leaves
- Chopped cashew nuts
- Fresh cornflowers if desired
- Pre heat the oven to 180 degrees C
For the Chicken satay
- In a large bowl grate the ginger and garlic, then add the dried coriander, soy sauce, peanut butter, tahini, lime juice and water. Whisk together well until smooth a creamy. Spoon out a few large spoonfuls of the satay sauce and set to one side to serve as dip later on.
- Using a sharp knife score one side of the chicken breasts with 3 diagonal cuts (this allows the satay to soak into the middle of the chicken). Place the chicken into the bowl of sauce and coat well. Cover the bowl and place in the fridge to marinade for at least 30 minutes, if you have time marinate over night.
For the Quinoa salad
- Place the cubed squash on a baking tray, drizzle with olive oil and sprinkle over the paprika. Place in the pre heated over and bake for 20 minutes. Check half way through and turn.
- Meanwhile put the quinoa in a small pan, cover with the stock and pop on a lid. Bring to the boil and then simmer for 15 minutes or until all the water has absorbed. Take off the heat, add juice from half a lime and set to one side with the lid still on for 10 minutes. Then fluff up with a fork, and add the baked squash, edamame beans, mint leaves and black pepper. Mix carefully with a fork. Keep in the fridge until you are ready to serve.
To cook the chicken:
- Transfer the chicken to an oven proof dish and pour over any excess sauce. Place in the middle of a pre heated oven and bake for 25-30 minutes. Remove from the oven and slice in half on the diagonal, check its cooked through.
- Spoon out the quinoa salad and place the chicken on top before finishing off with chopped cashews, cornflower petals and extra wedges of lime.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by aMummyToo.