Chicken kebab salad with peanut sauce

    1 hour 40 minutes

    Leave at least one hour to marinate the chicken before grilling or barbecuing. Baby bok choy, bean sprouts, spring onions and peanut sauce give a fantastic Asian flavour to this salad.

    2 people made this

    Serves: 4 

    • 400 g skinless chicken breast fillets
    • small piece fresh ginger
    • 1 clove garlic, crushed
    • 3 tablespoons salt–reduced soy sauce
    • 1 tablespoon lemon juice
    • 3 tablespoons sunflower or peanut oil
    • 1⁄2 teaspoon sambal oelek or Chinese chili paste
    • 4 small fresh red chilies
    • 1 medium red capsicum
    • small head baby bok choy
    • 150 g mung bean sprouts
    • 2 spring onions, thinly sliced
    • 3 tablespoons lime juice
    • salt and freshly ground black pepper
    • Peanut sauce
    • 3 tablespoons crunchy or smooth peanut butter
    • 1 teaspoon brown sugar
    • 1 can (165 ml) light coconut milk
    • 1 tablespoon white wine vinegar
    • 2 tablespoons salt-reduced soy sauce
    • 1⁄2 teaspoon sambal oelek

    Preparation:1hour30min  ›  Cook:10min  ›  Ready in:1hour40min 

    1. Cut chicken breast fillets into large cubes. Peel ginger and grate finely. Combine ginger, garlic, soy sauce, lemon juice, 1 tablespoon oil and sambal oelek in a bowl. Add chicken and turn to coat. Chill, covered, 1 hour.
    2. To make chili flowers, using a sharp knife, make 6 cuts from the stem to the tip of each chili; do not cut through the base (see footnote). Place chilies in a bowl of iced water until ready to serve.
    3. Halve capsicum and cut into thin strips. Cut bok choy into thin strips. Arrange capsicum, bok choy, mung beans and spring onions in serving bowls. Whisk lime juice with remaining 2 tablespoons oil. Add salt and pepper to taste. Drizzle over vegetables.
    4. Preheat grill or barbecue to medium–high heat. Remove chicken from marinade and thread onto 12 skewers. Cook chicken about 6 minutes, turning occasionally.
    5. To make peanut sauce, place all ingredients in a pan over low heat. Cook 5 minutes or until sauce thickens.
    6. Place kebabs on top of salad. Coat with peanut sauce, serving remainder separately. Remove chilies from iced water and add to salad as garnish or decoration.

    To make chili flowers

    1. Make 6 cuts in each chili, from the stem to the tip; do not cut through the base. The chilies should still be intact.
    2. Place chilies in iced water. Gradually, the individual strips will curl outwards.
    3. Drain chilies. Remove seeds, if wished. Chili flowers are usually used as a garnish and are not eaten, so the heat of the chilies is not of concern.

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    Reviews in English (1)


    The veges were nice, I stirfried them instead of having them raw. The chicken marinade was fantastic but the peanut sauce was questionable. Not the best I've had.  -  09 Jul 2010