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Curry Chicken Satay Salad


Yield: Makes 4 servings
Prep Time: 20 minutes
Cook Time: 5-6 minutes

2 teaspoons curry powder
3 teaspoons Kikkoman® Sweet Soy Sauce
¼ teaspoons salt and pepper
2 chicken breasts thinly sliced
¼ cup smooth peanut butter
1 garlic clove, grated
1 tablespoon Kikkoman® Sesame Oil
2 tablespoons Kikkoman® Soy Sauce
1 teaspoon brown sugar
1-2 teaspoons Kikkoman® Sriracha Hot Chili Sauce (to taste)
1 lime, juiced
6 tablespoons coconut milk
8 ounces rice noodles
1 red pepper, thinly sliced
3 green onions, sliced
¼ of a cucumber, julienned
½ cup snap peas, sliced diagonally
3 tablespoons peanuts, roughly chopped


  1. Preheat your grill to high heat.
  2. Combine curry powder, sweet soy sauce, salt, and pepper in a bowl and add the chicken strips. Thread chicken onto each skewer (if you’re using bamboo skewers, make sure to soak them in water first).
  3. Grill chicken for 2-3 minutes per side or until cooked through.
  4. Whisk together peanut butter, garlic, sesame oil, soy sauce, brown sugar, sriracha, lime juice, and coconut milk.
  5. Prepare noodles according to package instructions, drain and rinse with cold water.
  6. In a large bowl, toss noodles, red pepper, green onions, cucumber, and snap peas with the dressing. Divide into 4 bowls. Sprinkle with ¼ of the peanuts to garnish.
  7. Top each bowl with chicken and enjoy!


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