GRIDDLED MARINATED CHICKEN WITH A MANGO, WATERCRESS AND CASHEW SALAD & LIGHT THAI DIPPING SAUCE



Serves 2

2 chicken breasts, cut into strips

1 garlic clove, crushed

1cm knob of ginger, peeled and crushed

2 teaspoons soy sauce

Zest of 1 lemon

1 teaspoon sugar

For the salad

Spring onions, sliced on the angle

1 fresh red chilli, cut into julienne strips

1 large mango, peeled and cut into thin strips but not too small

A bunch of fresh coriander, leaves picked

100g cashew nuts, lightly toasted

A bunch of watercress, washed

1 cucumber, cut into julienne strips

For the dipping sauce

4 tablespoons Thai fish sauce (nam pla)

1 teaspoon dried crushed red chilli

1 garlic clove, finely chopped

1 tablespoon lime juice

1 tablespoon sugar

To serve

Pinch of sugar

Pinch of salt

Lime wedges

Satay sticks, pre-soaked

1. Soak the satay sticks overnight or at least for a few hours to stop them burning on the griddle or barbecue.
2. Put the chicken strips into a bowl with the garlic, ginger, soy sauce, lemon zest and sugar. Leave it to marinate in a cool place for between 20 minutes and 2 hours.
3. Prepare the salad while you preheat a griddle or barbecue by combining all the salad ingredients.
4. Combine all the ingredients for the dipping sauce in a small dish.
5. Thread the chicken onto the pre-soaked satay sticks. Cook the chicken on the griddle or barbecue for 2–3 minutes on each side. Add a pinch of sugar and salt and a squeeze of lime to the salad. Serve the chicken with the salad and dipping sauce.

As featured in “Easy Peasy: Laid-back food for lazy days”

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