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Double Satay Chicken & Coconut-Makrut Lime Sauce
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Double Satay Chicken & Coconut-Makrut Lime Sauce

Double Satay Chicken & Coconut-Makrut Lime Sauce

with Roast Pumpkin & Mixed Leaf Salad

Sometimes only a big pumpkin salad will do. With the additions of satay chicken and a coconut-makrut lime sauce, you'll be at the bottom of the bowl in no time.

Allergens:
Gluten
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1

carrot

1

red onion

1 clove

garlic

2 leaves

makrut lime leaves

2 packet

chicken tenderloins

1 sachet

satay seasoning

1 packet

coconut milk

1 bag

mixed salad leaves

Not included in your delivery

1

olive oil

1 tsp

brown sugar

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3048 kJ
Fat27.3 g
of which saturates17.1 g
Carbohydrate36.1 g
of which sugars27.6 g
Protein83.4 g
Sodium909 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and carrot into bite-sized chunks. Slice red onion into wedges. • Place veggies and onion on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: Peel the pumpkin if you prefer!

2
2

• Meanwhile, finely chop the garlic. • Thinly slice makrut lime leaves. • In a large bowl combine chicken, satay seasoning and a drizzle of olive oil.

TIP: Makrut lime as fibrous in texture, so make sure to slice them as fine as possible!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and the soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.

5
5

• To oven tray, add mixed salad leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste.

6
6

• Slice the chicken if preferred. • Divide roast pumpkin salad between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!