Chicken Skewers with Cucumber-Mango Salad

Ingredients

• 3 lime
• 4 tbsp light soy sauce
• 3 tbsp Sesame oil
• 3 chicken breast fillets (ca. 400 g)
• 2 ripe mangoes
• 2 mini cucumbers (or 1 salad cucumber)
• 1 red chili pepper
• 1 bunch Coriander
• 1 tbsp mango chutney
• Salt
• Pepper
• 12 wooden skewers
• 2 tbsp roasted peanuts
• oil for frying

Instructions

1. 1.

   Squeeze the juice of 2.5 limes. Slice chicken breast fillets lengthwise into thin strips. Mix 2 tbsp soy sauce, 2 tbsp sesame oil and 2 tbsp lime juice with the meat strips. Marinate the chicken strips for about 1 hour.

2. 2.

   Meanwhile peel the mangoes and cut the flesh from the fibrous hard core in the middle. Set aside one half of a mango for the sauce. Slice the remaining flesh into thin slivers.

3. 3.

   Peel or wash cucumbers as desired. Cut cucumbers into pieces about 5 cm long, then slice them lengthwise into strips.

4. 4.

   Trim, wash and cut the chili pepper into fine rings. Mix the chili rings with cucumber strips and mango slivers in a bowl. Combine the mango-cucumber salad with 2 tbsp soy sauce, 1 tbsp lime juice and 1 tbsp sesame oil. Wash coriander, shake dry and add the leaves—save some for garnish.

5. 5.

   Puree the remaining mango flesh with an electric food processor. Stir in mango chutney, 2 tbsp lime juice and ½ tbsp sesame oil. Season with salt and pepper to taste.

6. 6.

   Thread the chicken strips onto thin wooden skewers. Heat oil in a wide non‑stick pan. Fry the satay skewers for about 10 minutes until golden brown.

7. 7.

   Slice the remaining half of a lime into fine wedges. Arrange the mango-cucumber salad, the satay skewers and the mango chutney sauce on plates. Sprinkle with peanuts and garnish with coriander.

8. 8.

   Tip: The satay skewers can also be grilled for about 10 minutes.