These juicy chicken satay sticks which come with a hint of smoke are perfectly paired with a refreshing and crunchy salad.
Serves 4
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A great yet simple appetiser for your next family gathering can come in the form of these familiar but well-loved chicken satay skewers, slightly charred, rather tender and incredibly juicy. Hand-in-hand with it is a vibrant salad bathed in chilli lime dressing, a refresher from the enticing flavours of smoke and addictive satay sauce we can’t seem to get enough of.


  • 1 kg chicken thigh fillets, chopped coarsely
  • 100 g white cabbage, shredded finely
  • 2 green onions, sliced thinly
  • 1 trimmed celery stalk (100 g), sliced thinly
  • 100 g daikon, cut into thick matchsticks
  • 180 g baby salad mix
  • 1 cup (80 g) bean sprouts
  • ¼ cup (35 g) roasted peanuts, chopped coarsely
  • ¼ cup loosely packed fresh coriander leaves
  • Lime cheeks, to serve


  • ½ cup (75 g) roasted peanuts, chopped coarsely
  • 1 tbsp brown sugar
  • 1 cup (250 ml) coconut milk
  • 1 tsp fish sauce
  • ¼ cup (60 ml) soy sauce
  • 1 tsp chilli flakes
  • 1 tbsp peanut butter


  • 1 fresh small red thai chilli, sliced thinly
  • ¼ cup (60 ml) lime juice
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil

Make satay sauce. Stir ingredients in a medium bowl until combined.


Thread chicken onto eight long skewers, coat with half the satay sauce.

Cook skewers on a heated oiled grill plate (or grill or barbecue) about 10 mins, brushing occasionally with remaining satay sauce, or until chicken is cooked through.

Make chilli lime dressing. Place ingredients in a screw-top jar; shake well.


Place cabbage, onion, celery, daikon, salad mix, sprouts, peanuts and coriander in a large bowl; toss gently to combine.


Serve skewers with salad, dressing and lime.

TIP If using bamboo skewers, wrap the ends in foil to prevent them from burning.


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