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RECIPES

Chicken Satays on Rice with Cucumber Salad

Dressing is used as a marinade and a finishing drizzle in this refreshing entree.
servings
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Ingredients

1/4 cups Kraft Oriental Sesame Dressing
1/4 cups Water
2 cups Fresh lime juice
1/4 cups Chili flakes
4 piece Boneless skinless chicken breasts (4 oz./115 g)
1 qt. Cucumbers, cut into 1x1/2-inch sticks
1/2 cups Tomatoes, chopped
1/2 cups Radishes, halved, sliced
1/4 cups Scallions, thinly sliced
2-2/3 qt. Hot cooked long-grain brown rice

Instructions

Preparation Steps
  • Whisk
    Dressing, water, juice, peanut butter and chili flakes until blended.
  • Cut
    Each chicken breast into 3 (1-inch-wide) strips. Combine chicken strips and half the dressing mixture. Refrigerate several hours or overnight to marinate. Reserve remaining dressing mixture separately in refrigerator.
  • For each serving:
  • Remove
    3 chicken strips from marinade; thread onto 3 skewers. Grill on medium heat 8 to 10 min., or until chicken is done (170ºF [77ºC]), turning occasionally.
  • Combine
    1/4 cup (50 mL) cucumbers, 2 Tbsp. (30 mL) each tomatoes and radishes, and 1 Tbsp. (15 mL) scallions.
  • Serve
    Skewers with cucumber salad and 2/3 cup (150 mL) rice. Drizzle with 3-3/4 tsp. (18 mL) of the reserved dressing mixture.
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