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Try these satay chicken wraps, then check out our chicken satay, vegetable satay curry, chicken satay noodle salad and steak satay noodles. Also follow our steps for making an easy satay sauce at home.

  • 4 shallots
    finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 tbsp fish sauce
  • 3 tbsp (use smooth or crunchy) peanut butter
  • 4 chicken thighs
    cut into small chunks
  • to serve (optional) flatbread or roti

radish mint salad

  • ¼ cucumber
  • 1 lime
    juiced
  • 1 tsp golden caster sugar
  • 1 red chilli
    finely chopped
  • 1 tbsp fish sauce
  • 100g radishes
    sliced
  • a small bunch mint
    leaves only

Nutrition:

  • kcal370
  • fat17.1g
  • saturates0g
  • carbs10.4g
  • sugars0g
  • fibre2.2g
  • protein44.2g
  • salt3.56g

Method

  • step 1

    Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).

  • step 2

    To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.

  • step 3

    Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.

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