Thai Satay Chicken Salad
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Preparation : 15 min
Cooking : 0 min
Total time : 15 min Rest : 0 min
4 people
500 g chicken breast, thickly sliced
1 tsp fresh ginger
2 star anise
1.5 tbsp soy sauce
500 ml chicken stock
200 g satay sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp rice vinegar
1 garlic clove
2 medium carrots, peeled & halved
1 large cucumber, halved
3 spring onions, sliced
7 sprigs coriander
1 Red chilli finely sliced
35 g roasted peanuts, chopped
2 tbsp of seasame seeds
1 lime, quartered
125 g rice noodles
1 tsp five-spice powder
Associated products
RECIPE STEPS
1
Place 4mm blade into FP large bowl. Place carrot into XL feed tube, length ways, to grate. Repeat with cucumber. Set aside
- 2 medium carrots, peeled & halved
- 1 large cucumber, halved
Robot
2
Place stock, ginger, five-spice, star anise & soy sauce into metal bowl. Add chicken
- 500 g chicken breast, thickly sliced
- 1 tsp fresh ginger
- 2 star anise
- 1.5 tbsp soy sauce
- 500 ml chicken stock
Expert
10:00 / 0 / 110°C
3
Transfer cooked chicken to a bowl & save 250ml of cooking liquid, remove star anise
4
Place satay sauce, sesame oil, honey, rice wine vinegar garlic & cooking liquid into metal bowl
- 200 g satay sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 garlic clove
Expert
02:00 / 3 / 110°C
5
In a large bowl place noodles, chicken, carrot, cucumber & spring onion.
- 500 g chicken breast, thickly sliced
- 2 medium carrots, peeled & halved
- 1 large cucumber, halved
- 3 spring onions, sliced
- 125 g rice noodles
6
Pour sauce onto salad and sprinkle with chilli, peanuts coriander, sesame seeds & lime.
- 1 Red chilli finely sliced
- 35 g roasted peanuts, chopped
- 2 tbsp of seasame seeds
- 1 lime, quartered
Vanessa for Magimix
