Chicken Satay With Cucumber Salad

• 12 None chicken drumsticks, skinless, scored
• 1 tbsp sesame oil
• 1/2 tsp Chinese five-spice powder
• 1/4 cup sweet soy sauce
• 2/3 cup crunchy peanut butter
• 3/4 cup crushed peanuts
• None None Cucumber Salad
• 1 None cucumber, peeled into ribbons
• 1/4 cup lemon juice
• 1/3 cup sweet chili sauce
• 1 tbsp fish sauce
• 2 tbsp vegetable or peanut oil
• 2 None spring onions, thinly sliced, to garnish
• 1 tbsp sesame seeds, toasted, to garnish
• 15 oz cooked jasmine rice, to sere

1. Coat chicken with sesame oil, five-spice powder and sweet soy sauce. Cover with plastic wrap and chill, turning occasionally, for 1 hour.
2. Preheat oven to 400u0b0F. Remove chicken from marinade. Coat with peanut butter then roll in crushed peanuts. Place in a baking dish along with marinade and bake for 35 mins, turning occasionally, until browned and cooked through.
3. Meanwhile, to make cucumber salad, combine all ingredients. Set aside.
4. Distribute chicken between serving plates. Drizzle with pan juices and top with cucumber salad. Sprinkle with spring onions and sesame seeds. Serve with rice.

chicken, sesame oil, sweet soy sauce, crunchy peanut butter, peanuts, cucumber salad, cucumber, lemon juice, sweet chili sauce, fish sauce, vegetable, spring onions, sesame seeds, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/25710 (may not work)