We're excited to collaborate with fellow foodies at Freda's Peanut Butter to bring you an incredibly moreish chicken satay recipe, with a refreshing cucumber salad.

This recipe uses Freda's Chipotle Chilli Peanut Butter and newly released Burren Balsamics Kashmiri Chilli and Ginger White Condiment.

A. match made in heaven, this combination of nutty, spicy, sweet and zingy flavour is a must for Satay lovers!

Ingredients:

1 x small wedge of ginger
2 x garlic cloves
Zest and juice of 1 lime
1 tsp honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp Freda's Chipotle Chilli peanut butter
500g pack skinless chicken breast fillets
1 x can coconut milk
1 tsp Extra Virgin Olive Oil

For the cucumber salad

1 x cucumber
2 tbsp Burren Balsamic Kashmiri Chilli & Ginger White Condiment
1 tsp golden caster sugar
1 tsp chilli flakes
Bunch coriander

Method:

1. Prepare the Chicken Satay Marinade:
   In a bowl, mix the grated ginger, minced garlic, lime zest, and lime juice.
   Add honey, soy sauce, mild curry powder, and peanut butter. Stir well.
   Pour in half of the coconut milk and whisk to create a smooth marinade.
2.  Marinate the Chicken:
   Coat the sliced chicken fillets in the marinade.
   Cover and let it marinate for at least 30 minutes (or overnight for extra flavor).
3. Cook the Chicken Satay:
   Heat 1 tsp extra virgin olive oil in a pan over medium heat.
   Add the marinated chicken and cook for about 8-10 minutes, turning until golden and cooked through.
   Pour in the remaining coconut milk and simmer for a couple of minutes until the sauce thickens.
4. Make the Cucumber Salad:
   In a bowl, mix the Kashmiri Chilli & Ginger White Condiment, golden caster sugar, and chilli flakes.
   Toss in the cucumber ribbons and chopped coriander.
   Let it sit for 10 minutes to absorb the flavours.
5. Serve & Enjoy:
   Serve the chicken satay with the cucumber salad on the side.
   Optionally, garnish with extra coriander and a squeeze of lime.