Chicken Satay Burger and Wedges
with Lime Baby Gem Slaw and Satay Dipping Sauce
Inspired by some of the world's most popular street food, this tasty Chicken Satay Burger and Wedges is perfect for a casual sharing-style dinner.
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 war 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.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
2 unit(s)
British Chicken Breasts
60 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
1 sachet(s)
Indonesian Style Spice Mix
200 milliliter(s)
Coconut Milk
120 grams
Coleslaw Mix
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Sauce
1.5 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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.
Meanwhile, zest and halve the lime.
Trim the baby gem and reserve 1 leaf per person. Halve the remaining lettuce lengthways, then thinly slice widthways.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3 cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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.
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, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Meanwhile, squeeze the remaining lime juice into another medium bowl and add the olive oil and sugar for the dressing (see ingredients for both amounts). Mix together.
Add the coleslaw mix and chopped lettuce to the bowl of dressing, then toss to coat.
Halve the burger buns, then pop onto a baking tray and into your oven to warm through, 2-3 mins.
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 in a small bowl for dipping.
Enjoy!
