Gok's back and he's swapped the catwalk for the kitchen to show us an Asian classic - chicken satay with Asian slaw and pitta bread.
It’s easy to make, works in the oven, on the grill and even on the barbecue - plus it's healthy and tasty to boot!
For the satay:
4 x chicken breast, cut into slithers and bashed
170g smooth cashew nut butter (you can also use almond, pistachio or peanut butter)
1 tbsp oyster sauce
2 tbsp light soy and 1 tbsp dark soy sauce
1 tsp honey or agave syrup
Lime juice and zest
1 garlic clove, grated
Small piece ginger, grated
Pinch rock salt and a pinch of white pepper
1/2 tsp mild curry powder
Add a little coconut milk or cream to make a dressing.
For the Asian slaw:
1 small white cabbage, shredded
1 small red onion, shredded
2 carrots, shredded
3 heaped tablespoons low fat mayonnaise
1 tbsp Wasabi to taste
pinch black sesame seeds
For the cucumber salad: (optional)
½ cucumber, use a peeler to make long ribbons
6 tbsp white wine vinegar
Pinch of caster sugar
Fresh red chilli, sliced
Wholemeal pitta breads to serve.
Wooden skewers, pre soak in water for 15 minutes
For the chicken satay:
Take the chicken breast and tenderise by bashing in a food bag until thin. Slice into strips and put to one side.
Mix the satay ingredients in a bowl and transfer ¾ to a large freezer bag - add the chicken strips and marinate for 3 hours or overnight. *Make sure you do not cross contaminate the reserved satay sauce for the dipping sauce with the raw chicken.
Remove the chicken from the fridge and thread the pieces onto skewers and place on a BBQ or griddle pan over a high heat for 4-6 minutes, or until cooked through. You can also cook on a baking sheet in the oven at 180c for 10-12 minutes.
Take the rest of the satay sauce and place into a small saucepan and add a little coconut milk or coconut cream and reduce over a medium heat until you have the consistency of a thick dipping sauce. You may need to add a little more oyster sauce.
For the Asian slaw, mix the shredded cabbage, red onion and carrot together, then add the mayonnaise, white wine vinegar and a little sugar, wasabi and sprinkle over sesame seeds
Serve the satay skewers with the Asian slaw, toasted pitta pockets and extra dipping sauce
For the Asian slaw, try to use low fat mayonnaise, the low fat version doesn’t breakdown the veg so much and it means it will keep in the fridge so you can use in sandwiches or have on stand by for lunches in the week.
Make extra skewers and freeze them so you have them on hand for the summer holidays
Skinless and boneless chicken thighs also work well