spicy satay chicken skewers with carrot and daikon salad
⅓ cup (110g) almond spread 1 tablespoon soy sauce 2 cloves garlic, crushed ¾ cup (180ml) coconut milk 1 birdseye chilli, finely chopped, extra, thinly sliced to serve 600g chicken breast fillets, trimmed and sliced into 1cm-wide strips ½ cup (125ml) water 3 carrots, peeled and spiralised 100g daikon, peeled and spiralised 1 cup Thai basil leaves 1 cup coriander (cilantro) leaves chopped toasted cashews, to serve
Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate.
Thread the chicken onto metal skewers. Place the water and remaining marinade in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until reduced slightly. Set aside.
Preheat a lightly greased chargrill pan over high heat. Cook the chicken skewers for 2–3 minutes each side or until lightly charred and cooked through.
Divide the carrot, daikon, basil, coriander and skewers between bowls. Top with cashews and extra chilli and serve with the satay sauce.
Recipes and images from donna hay magazine issue 90: The Christmas Issue. Shop the current or to receive it on the reg.
Growing up on the Northern Beaches of Sydney with a love of the outdoors, Georgia has always led an active lifestyle. She has a passion for health, fitness and fashion, and loves to travel and try new things.
She graduated from the University of NSW with a Bachelor of Media (PR and Advertising) and initially pursued the public relations field but was always drawn to journalism due to her love of reading and writing.
For Georgia, life is about balance. She leads an active and fulfilled lifestyle and nourishes her mind and body but won't shy away from a taco and wine!