This Thai Chicken Salad With Peanut Dressing is loaded with fresh crunchy vegetables, leftover rotisserie chicken and a spicy ...

Marinate the chicken for at least two hours. 2. Then pierce 4-5 pieces of chicken per skewer. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar ...

This recipe calls for stir-frying rice noodles with chicken, vegetables and sauce, but that’s not the only way to serve Thai ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...

Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein ...

Rather than using chicken pieces, mince the meat and combine ... You can buy a reasonable peanut sauce, but once you have made your own there is no going back. If serving as a main, adding rice ...

In a small bowl, mix the curry paste with the peanut butter, honey, fish sauce, lime juice and chillies. Add this to the chicken wings and mix well. Leave at room temperature for at least one hour ...

Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.

“My Thai chicken satay skewers have been a reader-favourite recipe from the moment I published the recipe on my website,” writes Nagi Maehashi – aka Recipetin Eats – in her new cookbook, Tonight.