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Peanut-crusted chicken salad
| Preparation time | Cooking time | Fruit & vegetable serves | Cost |
|---|---|---|---|
| 10-15 mins* | 25-30 mins* | 1 serve per person | $2 per person |
*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.
Ingredients
| Ingredient list | for 2 people | for 4 people | for 6 people |
|---|---|---|---|
| Chicken thigh fillets, trimmed of fat | 2 | 4 | 6 |
| Peanut butter | 1 tbsp | 2 tbsp | 3 tbsp |
| Thai red curry paste | 1-2 tsp | 2-4 tsp | 3-6 tsp |
| Kecap manis (Indonesian sweet soy sauce) | 1 tsp | 2 tsp | 3 tsp |
| Lime juice | 1 tsp | 2 tsp | 3 tsp |
| Mixed leafy greens. for example baby spinach or iceberg lettuce | 1 cup | 2 cups | 3 cups |
| Red onion | ¼ | ½ | ¾ |
| Lebanese cucumber | ½ | 1 | 1½ |
| Tomato | ½ | 1 | 1½ |
| Salad dressing | |||
| Lime juice | ½ tsp | 1 tsp | 1½ tsp |
| Sweet chilli sauce | 1 tbsp | 2 tbsp | 3 tbsp |
| Water | 2 tsp | 1 tbsp | 1½ tbsp |
| Rice, uncooked | 1 cup | 2 cups | 3 cups |
Equipment
Two small bowls, two chopping boards (one for meat and one for salad), measuring cups and spoons, knives, baking tray, baking paper and rice cooker or saucepan.
Steps
- Preheat oven to 180°C (350°F/Gas mark 4). Cook rice as per packet instructions. In a small bowl, mix peanut butter, red curry paste, kecap manis and lime juice until combined
- Place the whole chicken fillets flat on baking paper in a baking pan. Coat the top side of the chicken pieces with the peanut mixture
- Cook in the oven 25 to 30 minutes until chicken is cooked and peanut mixture has developed a crust (you can check if the chicken is cooked by chopping it through at one of the thickest parts and seeing if the meat has turned white. If it is still pink, return to the oven for longer)
- Wash knife in hot soapy water, change chopping boards and wipe bench to prepare salad
- Make your salad while chicken is cooking to save time. Mix all chopped vegetables in a bowl
- In the small bowl, mix together the sweet chilli sauce, lime juice and water until well combined, pour over salad mix. Serve with chicken fillet on top of cooked rice, with salad on the side
Tips
- Swap kecap manis with a tablespoon of sweet chilli sauce for the peanut sauce
- Try some snow peas in the salad for some extra crunch
- White fish fillets like ling can be used instead of chicken
- If you don’t have an oven, stir-fry the chicken (cut into pieces) with the peanut sauce in a frypan until chicken is cooked (approx. 10 to 15 minutes), stirring continuously so that the sauce does not stick to the pan