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Chicken Satay Burger and Wedges

Chicken Satay Burger and Wedges

with Nutty Minted Baby Gem Slaw

Street Food
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This Chicken Satay Burger and Wedges is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:PeanutsCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Lime

1 bunch(es)

Mint

25 grams

Salted Peanuts

(ContainsPeanuts)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Glazed Burger Bun

(ContainsCereals containing Gluten)

2 unit(s)

Chicken Breast

2 sachet

Peanut Butter

(ContainsPeanuts)

15 grams

Sambal

1 sachet

Ketjap Manis

(ContainsSoya)

1 sachet

Indonesian Style Spice Mix

200 milliliter(s)

Coconut Milk

1 sachet

Honey

120 grams

Coleslaw Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

1.5 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4973 kJ
Energy (kcal)1146 kcal
Fat53.0 g
of which saturates21.0 g
Carbohydrate105 g
of which sugars30.0 g
Protein66 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Zester
Parchment Paper
Clingfilm
Saucepan
Whisk
Frying Pan
Medium Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, zest and halve the lime. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Finely chop the peanuts. Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways. Halve the burger buns. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto another board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

3

Put the peanut butter, sambal, ketjap manis, sugar for the sauce (see ingredients for amount) and half the Indonesian style spice mix into a saucepan then whisk together. Pour in the coconut milk and stir well to combine. Pop on medium-high heat and bring to a boil, stirring continuously. Reduce the heat, then cook until thickened and creamy, 2-4 mins, stirring often. Remove from the heat and add a squeeze of lime juice. Mix together, then taste and season with salt or more lime juice if needed.

4

Put the lime zest and remaining Indonesian style spice mix into a medium bowl. Season with salt and pepper, mix together and add the chicken. Turn to coat evenly. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, carefully lay in the chicken. Cook until golden brown, 5-6 mins each side. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Meanwhile, squeeze the remaining lime juice into another medium bowl and add the olive oil for the dressing (see ingredients for amount), honey, peanuts and mint leaves. Mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Add the coleslaw mix and chopped lettuce to the bowl of dressing, then toss to coat. Pop your burger buns in the oven to warm through for 1-2 mins.

6

Reheat the satay sauce if needed and spread a spoonful on each side of your buns. Pop a lettuce leaf on the bun base, top with a chicken breast, then finish with the bun lid. Serve the burgers with the baby gem slaw and wedges alongside. Pop the remaining satay sauce into a small bowl for dipping. Enjoy!