Raw Asian Salad with Peanut Chicken Skewers

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We're now staying in a farm house near Bordeaux that we come to every year and is a change from the busy streets of Périgueux but is peaceful and has a fab veg patch! Creating simple and quick dinners is important so we can spend as much time in the sun as possible! This recipe is certainly quick and can be prepped in advance and plated up when it's needed. Making extra is always a good idea so it can be kept in the fridge and had for lunches the next day.  There's also a pudding idea at the bottom which you might be interested in if you love banana.

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You will need: 

Serves 6 with leftovers  

Slaw: 

  • 2 large yellow courgette
  • 1 green courgette  
  • 5 medium carrots  

Dressing:  

  • 3 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • juice of one lime
  • 1/2 tbsp soy sauce  
  • 1 tsp sesame seeds  

Peanut Chicken Skewers:  

  • 6 organic, free range chicken breasts
  • 3 tbsp peanut butter (I use Pip & Nut smooth which has a great consistently for sauces) 
  • 2 tsp rice vinegar  
  • 2 tsp soy sauce  
  • salt and pepper
  • 1 tbsp water (if needed)  
  • skewers

Garnish:  

  • chopped peanut
  • 4 spring onions, sliced
  • 6 lime wedges  
  • handfuls of coriander! 

Method:  

  1. Prepare the chicken by chopping the breast into strips and placing in a large bowl.
  2. Make the marinade by mixing all the ingredients. Pour over the chicken and mix well, making all the chicken is coated.
  3. Refridgerate chicken for around 1 hour or while other prep is done. 
  4. While chicken is refrigerating, spiralise the carrots and courgettes and place in alarge bowl.
  5. Make the dressing by mixing all ingredients in a small bowl or jug.
  6. Remove chicken from fridge and put chicken onto skewers (I made 16 skewers). Place on tin foil on a grill tray. Sprinkle with sesame seeds. Cook under the grill on a medium heat until the meat is thoroughly cooked and browning on top, about 15-20 minutes. Turn off grill and keep warm in oven while serving.
  7. To serve, dish up spiralised salads, drizzling the dressing on top. Remove chicken from the grill and place on top. Sprinkle nuts, spring onions and coriander on top and lime wedge on the side.   

Notes:  

We managed to find miso soup paste with Wakame and freeze dried tofu (?!) in the French supermarkets (I normally use the itsu paste) so we had this as a nice starter with this meal. 

You could also have this salad as a vegetarian and vegan meal by using qourn chicken, extra firm tofu or even just having it without the skewers. 

This recipe is also low FODMAP as long as you remember to only use the green parts of the spring onion.

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A note about pudding... I made an easy Nice cream based on the Green Kitchen Stories Smoothie book (which I definitely recommend). I mixed frozen bananas (5 I think for 6 people), smooth peanut butter (Pip and Nut) and organic raw cacao powder. I also added some hazelnut milk for the right consistency. It went within about 5 minutes so it's a winner! Let me know if you try it or have other nice cream ideas! 

 

 

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Banana appreciation... 

Banana appreciation... 

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