Satay Chicken with Cucumber & Avocado Salsa

This is one of my favourite recipes that my mum makes for us – I love the combination of crunchy peanut butter with chicken and the contrastingly cooling fresh salsa. 


Serves 4


4 skinless chicken breasts
280g brown rice or 1 head of cauliflower for cauliflower “rice”


2 tbsp crunchy peanut butter
125ml water
½ tbsp Tamari soy sauce
1 tbsp lemon juice
1 tbsp sherry (optional)
1 tsp fresh ginger, grated
1 garlic clove, crushed
1 tsp curry powder
½ tsp cumin
1 large onion


1 cucumber, chopped into cubes
2 avocados, chopped
(Can also add chopped mango)
A squeeze of lemon juice

Serve with all or some of the following: sultanas, desiccated coconut, peanuts, natural yoghurt.

I also like to put a bunch of coriander in a glass on the table for people to help themselves to.


· Turn oven on to 200°C or 180°C fan.

· Mix together all of the ingredients for the sauce in a jug.

· Chop the chicken into 1cm strips and put in an ovenproof dish.

· Cut the onion in half, slice quite thinly and add to the chicken.

· Pour the sauce over the chicken and onion (you can prepare this in advance if you like and leave to marinade).

· Put into the oven and cook for 25 minutes.

· In the meantime, rinse and cook the rice (bring to boil and then simmer, covered, for 20 mins). If you’re making cauliflower “rice”, grate the cauliflower in a food processor to get rice-size pieces and steam for a few minutes until soft. 

· Make the salsa by chopping all the ingredients and squeezing some lemon juice over the top.

· Get any of the little side dishes and coriander ready to serve with the chicken and rice. Enjoy!




  1. Jeannie Hunter
    4th December 2014 / 5:04 pm

    Looks absolutely delicious and I will definitely try this one!

    • 4th December 2014 / 5:11 pm

      Thank you! You should, it’s one of my favourites (you know about my peanut butter addiction!) xxx

Leave a Reply