Ingredients
- For the sauce:
- ½ tbsp peanut or vegetable oil
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 small red chilli, deseeded and finely chopped
- 1 tbsp brown sugar
- 80g crunchy peanut butter
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 x 400g tin of coconut milk
- Juice of ½ a lime
- For the Thai slaw:
- 400g shredded cabbage
- 3 carrots, sliced into thin matchsticks
- 1 red pepper, deseeded and sliced into thin matchsticks
- 4 spring onions, sliced into thin matchsticks
- Large handful of fresh coriander, chopped
- Juice of 1 lime
- 1½ tbsp rice vinegar
- 1½ tbsp soy sauce
- 3 tbsp honey
- 1½ tsp toasted sesame oil
- 1½ tsp sriracha
- 1 x 3cm piece of fresh ginger, peeled and grated
- 2 garlic cloves, crushed
- 2 tbsp sesame seeds
- To finish:
- 2 x 300g packs of Moy Park Hot & Spicy Chicken Mini Fillets
Method
- For the satay sauce, heat the oil in a small saucepan over a medium-low heat. Cook the shallots, garlic and chilli for 5-6 minutes until soft; do not allow to brown. Add the sugar and cook for one minute until slightly caramelised.
- Add the peanut butter, sweet chilli and soy sauce and stir to combine. Add the coconut milk a little at a time until your reach your desired consistency. Add the lime juice. Transfer the sauce to a bowl and set aside.
- In a large bowl, combine the cabbage, carrots, pepper, spring onions and coriander. Toss to combine.
- In a jug, whisk together the lime juice, rice vinegar, soy sauce, honey, sesame oil, sriracha, ginger and garlic. Whisk until well combined. Pour the dressing over the salad and toss to coat. Sprinkle with the sesame seeds.
- Thread the Moy Park Hot & Spicy Chicken Mini Fillets onto skewers and place on a baking tray. Preheat the oven and cook the Mini Fillets according to package instructions.
- Place the chicken skewers on a serving platter and pour over half of the satay sauce. Serve with the Thai slaw and the remaining sauce on the side.