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Peanut chicken with satay sauce and little gem salad

Peanut chicken with satay sauce and little gem salad comes together with Vegetable Oil and Soy Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.

2. 2

   Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil.

3. 3

   Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous.

4. 4

   Fry the chicken strips for 3-4 minutes until golden-brown.

5. 5

   Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

6. 6

   Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.

7. 7

   Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.

8. 8

   Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.

9. 9

   For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.

10. 10

    Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.

11. 11

    To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.