Chicken Satay Skewers with Snow Pea and Cabbage Slaw

Sponsored by Origin Energy

Chicken Satay with Snow Pea and Cabbage Slaw

Every Monday it happens. The dreaded meal planning session. I’m getting stuck in such a rut, and am so frustrated with kids not eating the dinners I make. Of course I do this to myself – I love cooking and love to try new recipes, so I’m often trying new things out on them. Anything to avoid the repetitiveness of meat and three veg. That’s the very LAST thing I want to cook or eat in the evenings, but unfortunately it’s one thing that both kids will have a good go at eating. However, I insist on trying out new things, so that they grow up to be healthy, well rounded eaters and so that I don’t lose my marbles.

I recently found a great new source of recipes to try out. They all looked really easy to put together but still interesting enough to keep me happy while meeting kids needs too. I tried out the Chicken Satay Skewers, which turned out beautifully. The chicken was moist and tender, the satay sauce was absolutely scrummy and the snow pea and cabbage slaw is a side that works all year round.

Chicken Satay Skewers with Snow Pea and Cabbage Slaw

Chicken Satay with Snow Pea and Cabbage Slaw

Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes


600g chicken breast fillets, cut into 3cm pieces
2 garlic cloves, crushed
¼ cup soy sauce
¾ cup coconut milk
¼ cup crunchy peanut butter
1 tbs sweet chilli sauce
2 tbs coriander leaves
For the coleslaw:
2 cups shredded wombok (Chinese cabbage)
2 green shallots, sliced
100g snow peas, trimmed and shredded
¼ cup lime juice
1 tbs sesame oil


Combine chicken, garlic and 2 tbs of soy sauce in a bowl. Toss to combine. Thread onto 8 wooden skewers.

Preheat a char-grill pan over medium heat. Cook skewers for 3 minutes on each side or until golden and cooked through. Place on a plate and cover to keep warm.

Place coconut milk, peanut butter, sweet chilli sauce and remaining soy sauce in a small saucepan. Gently heat and whisk until smooth.

Meanwhile, place wombok, green shallots, snow peas, lime juice and sesame oil in a bowl. Gently toss to combine.

Serve skewers drizzled with sauce and sprinkled with coriander. Accompany with coleslaw.

How easy is that? If you’re looking for some more recipe inspiration pop over to the Origin Energy website. You’ll find this recipe along with lots of other tasty offerings. We’ve also tried the Beef and Vegetable Stove Top Stew. I’ll admit that I have struggled to master the humble stew. Mine always turn out a little watery and less than tasty. This recipe was a winner and has become my favourite go-to recipe for a delicious, winter-warming stew.

Have you found any new favourite recipes lately?

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