Satay chicken wraps

Recipe from: 29 October 2013
recipes peanut satay chicken wraps

Ingredients 16
Servings 4-6
Time 00:45

Ingredients

  • 400
    g
    mini chicken breast fillets or breasts cut into strips
  • Satay sauce:
  • 1
    can
    coconut milk
  • 1
    tsp
    ground coriander
  • ½
    tsp
    ground nutmeg
  • 1
    tsp
    turmeric
  • 50
    ml
    red curry paste
  • 80
    ml
    smooth peanut butter
  • 2
    Tbs
    brown sugar or honey
  • 2
    Tbs
    fish sauce
  • Juice of 1 lime
  • 4
    carrots - peeled and julienned
  • 4
    spring onions - julienned
  • 1
    cup
    baby corn - julienned
  • 1
    cup
    mangetout - julienned
  • ¼
    cup
    salad sprouts
 

Method

00:20
 
In a large bowl, combine half of the coconut milk with the coriander, turmeric and nutmeg. Add the chicken and allow to marinate for at least 30 minutes.

To finish peanut sauce: Drain the marinade from the chicken.

In a small pot, add the drained marinade and curry paste.

Bring to the boil until it starts to thicken, reduce heat slightly and add the remaining sauce ingredients and gently boil uncovered until thickened (should coat the back of a spoon nicely). Set aside.

Meanwhile, heat a griddle pan and grill the marinated chicken pieces until nicely charred and cooked through, should take 2 minutes a side.

To serve: Fill the wraps with julienned veggies, grilled chicken and satay sauce. Delish!

Recipe by Carey Erasmus (@bitsofcarey). Published in Crush Online magazine Issue 24.


 

Read more on: chicken  |  peanuts  |  recipes
 

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