Chicken Satay with Cucumber Salad

Kids find skewering meat and making a sauce from peanut butter a fascinating thing. The easy preparation of this flavorful dish by TABLE friend Chef Alekka Sweeney makes it a great family activity.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

CHICKEN SATAY WITH CUCUMBER SALAD RECIPE

CHICKEN SATAY

Ingredients

1lb. chicken tenders

3 tbsp smooth peanut butter

1 cup coconut milk

1 tbsp soy sauce or tamari

1 tbsphoney

1 tsp mild curry powder

juice of 1 lime

1 garlic clove, crushed

Wooden skewers-soaked in water for 10 min

Instructions

Thread the chicken onto wooden skewers and transfer to a plate while you make the satay sauce.

To make the sauce put the peanut butter, coconut milk, soy sauce, honey, curry powder, lime juice and garlic in a blender and processuntil fully combined and smooth.

Pour half the satay sauce into a saucepan and set aside.

Brush or pour the rest of the sauce onto the chicken skewers so that they are all lightly coated.

Cook the skewers under a medium grill for 10-15 minutes, turning once until they are evenly cooked and lightly browned on each side.

While the chicken is cooking, gently heat the remaining satay sauce in the saucepan on a low heat until warmed through.

Pour the sauce into a bowl and serve with the chicken skewers, rice and cucumber salad.

CUCUMBER SALAD

Ingredients

1 English cucumber-cut in half and seeds removed and cut into half moons

½ red onion-sliced

¼ cup white vinegar

¼ cup water

1 TBSP sugar