Peanut Chicken Skewers & Asian Salad

Recipes

πŸ₯œπŸ— PEANUT CHICKEN SKEWERS & ASIAN SALAD πŸ₯—πŸŒΏβ €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β €
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— If you’re short on time but looking for a way to get creative in the kitchen, look no further than this post! Chicken and salad doesn’t need to be plain or boring, and you might find that you already have lots of these ingredients in your pantry... just waiting to be used! β €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β € β €β €β €β €β €β €β €β €β €
βž• PEANUT CHICKEN:
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πŸ₯„ Ingredients βž–
• 1.3kg boneless skinless chicken thighs cut into 1 inch pieces
• 1/2 cup creamy natural peanut butter
• 6 garlic cloves
• 2 tbsp soy sauce
• 2 tbsp toasted sesame oil • 1 tbsp white vinegar
• 4 green onions, minced, divided
• 1/4 cup coriander, minced
• 2 tsp ground ginger
• 1 tsp salt
• 1/2 cup crushed peanuts for serving
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πŸ₯£ Method βž–
1. In a bowl mix together the peanut butter, garlic, soy sauce, sesame oil, white vinegar, half of the green onions (reserve the rest for a garnish), cilantro, ground ginger and salt.
2. Add chicken to the peanut sauce, toss well until all the pieces are evenly coated. Allow to marinate for at least 1 hour or covered & refrigerated (a zipper top bag works great for this step too) over night.
3. Heat oven to 400° F. Place a cooling rack on top of a rimmed baking sheet. Spray or brush the cooling rack with oil to prevent sticking. Thread the chicken onto metal skewers or wooden skewers that have been thoroughly soaked in water to prevent burning. Bake chicken for 20 minutes or until the internal temperature reaches 165°F.
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βž•CUCUMBER SALAD:
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πŸ₯„ Ingredients βž–
• 3 large cucumbers (peeled, halved, seeded and sliced)
• 3/4 cup rice vinegar
• 1/2 cup coconut sugar (or sweetener of choice)
• 1/2 tsp salt • 1 tsp red pepper flakes
• 3 TBSP sesame oil
• 4 green onions • 1/4 cup crushed peanuts
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πŸ₯£ Method βž–
Combine ingredients together in a small bowl and set aside for 10 minutes while the flavours mingle before serving.
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Recipe by @themodernproper