Spicy Satay Chicken Skewers With Carrot And Daikon Salad | Donna Hay

Ingredients

• ⅓ cup (110g) almond spread
• 1 tablespoon soy sauce
• 2 cloves garlic, crushed
• ¾ cup (180ml) coconut milk
• 1 birdseye chilli, finely chopped, plus 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