How to make these low-carb chicken satay skewers
"with a fresh and crunchy salad..."
INGREDIENTS
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1 kilogram chicken thigh fillets, chopped coarsely
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100 gram white cabbage, shredded finely
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2 green onions, sliced thinly
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1 trimmed celery stalk (100g), sliced thinly
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100 grams daikon, cut into thick matchsticks
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180 grams baby salad mix
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1 cup (80g) bean sprouts
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¼ cup (35g) roasted peanuts, chopped coarsely
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¼ cup loosely packed fresh coriander leaves
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lime cheeks, to serve
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½ cup (75g) roasted peanuts, chopped coarsely
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1 tablespoon brown sugar
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1 cup (250ml) coconut milk
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1 teaspoon fish sauce
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¼ cup (60ml) soy sauce
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1 teaspoon chilli flakes
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1 tablespoon peanut butter
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1 fresh small red thai chilli, sliced thinly
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¼ cup (60ml) lime juice
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1 tablespoon soy sauce
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1 tablespoon peanut oil
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