Double Satay Chicken & Coconut-Makrut Lime Sauce
with Roast Pumpkin Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
660 g
Chicken Tenderloins
1
Garlic
1 packet
Mixed Salad Leaves
1
Pumpkin
1 packet
Coconut Milk
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Ginger Paste
1
Red Onion
Cooking Steps
• 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!
Custom Recipe: If you've doubled your chicken tenderloins, add an extra drizzle of olive oil to the medium bowl. Coat as above.
Custom Recipe: Cook chicken in batches for the best results!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and ginger paste, 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.
• To oven tray, add mixed salad leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste.
• Slice the chicken if preferred. • Divide roast pumpkin salad between bowls then top with satay chicken. • Spoon over coconut-ginger sauce. Enjoy!
