Ingredients with Measurements:
- 8 oz. rice noodles
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped scallions
For the Satay Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. grated fresh ginger
- 1 garlic clove, minced
- 1/4 tsp. red pepper flakes
Special equipment needed:
- Large pot for boiling noodles
- Grill or grill pan for cooking chicken
- Large mixing bowl for salad
- Small mixing bowl for sauce
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Preheat grill or grill pan to medium-high heat.
3. In a small mixing bowl, whisk together all ingredients for the satay sauce until smooth. Set aside.
4. Thread chicken strips onto skewers and grill for 5-7 minutes on each side, or until cooked through.
5. In a large mixing bowl, combine cooked rice noodles, sliced bell peppers, shredded carrots, shredded purple cabbage, chopped cilantro, chopped roasted peanuts, and chopped scallions.
6. Pour satay sauce over the salad and toss until everything is evenly coated.
7. Serve salad topped with grilled chicken skewers.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 26g
Carbohydrates: 48g
Protein: 35g
Sodium: 1200mg
Sugar: 14g
Fiber: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Red and yellow bell peppers can be substituted with any other color bell pepper.
- Shredded carrots and purple cabbage can be substituted with any other shredded vegetable.
Variations:
- Add sliced cucumbers or cherry tomatoes to the salad for extra freshness.
- Use different nut butters, such as almond or cashew, for the satay sauce.
- Add a splash of lime juice to the satay sauce for extra tanginess.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make the satay sauce ahead of time and store it in the refrigerator until ready to use.
- Use a mandoline slicer to quickly and evenly slice the bell peppers, carrots, and cabbage.
Storage instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover salad in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Top with grilled chicken skewers and garnish with extra chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
This salad pairs well with a cold glass of iced tea or a light beer.
Suggested side dishes:
Steamed edamame or vegetable spring rolls
Troubleshooting advice:
If the satay sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Satay is a popular Southeast Asian dish that typically consists of marinated meat skewered and grilled over an open flame. It is often served with a peanut sauce and is a popular street food in Indonesia, Malaysia, and Thailand.
Flavor profiles:
This dish is savory, nutty, and slightly sweet with a hint of spice.
Serving suggestions:
Serve this salad as a main dish for lunch or dinner.
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Region: Thai