Thai Chicken Satay with Light Cucumber Salad
Prep time: 25 minutes, plus marinating Cook time: 5 minutes servings: 4 (about 4 skewers per serving) Cucumber Salad: 1/3 cup Nakano Roasted Garlic Rice Vinegar 2 tablespoons sugar 1/2 teaspoon toasted sesame oil 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 thinly sliced English cucumber 1 thinly sliced carrot 1 thinly sliced scallion 1/4 cup chopped peanuts, for garnish Chicken Satay: 15 bamboo skewers 2 tablespoons soy sauce 1 tablespoon peanut oil 1 teaspoon toasted sesame oil 2 tablespoons Nakano Organic Original Seasoned Rice Vinegar 1 teaspoon minced fresh ginger 1/2 teaspoon ground coriander 2 teaspoons ground turmeric 1 pound thinly sliced chicken breast fresh cilantro, for garnish Peanut Sauce: 1/4 cup scallions, chopped 2 tablespoons chopped cilantro 1 teaspoon minced jalapeno 1 teaspoon minced garlic 1/2 teaspoon minced ginger 3/4 cup smooth peanut butter 1 tablespoon toasted sesame oil 3 tablespoons Nakano Roasted Garlic Rice Vinegar 2 teaspoons lime juice 3/4 cup coconut milk 2 tablespoons hoisin sauce 2 tablespoons honey chopped peanuts, for garnish to make Cucumber salad: in large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts. to make Chicken satay: in dish, soak bamboo skewers. in large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours. to make Peanut sauce: in food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts. after 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut sauce and Cucumber salad.