Satay Chicken & Coconut-Ginger Sauce
with Roast Pumpkin & Mixed Leaf Salad
- Soy
- Soy
- May contain traces of allergens
Sometimes only a big pumpkin salad will do. With the additions of satay chicken and a coconut-ginger sauce, you'll be at the bottom of the bowl in no time.
Ingredients
1
Carrot
1 packet
Coconut Milk
1
Garlic
1 packet
Ginger Paste
1 packet
Mixed Salad Leaves
1
Pumpkin
1
Red Onion
1 sachet
Satay Seasoning
(May be present: Soy)
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
1 drizzle
vinegar (white wine or rice wine)
Utensils
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 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!
• Meanwhile, finely chop garlic.
• Cut chicken breast into thick strips.
• In a medium bowl, combine chicken, satay
seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chicken until browned and cooked through,
3-4 minutes each side. Transfer to a plate.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Wipe out frying pan and return to medium-high heat
with a drizzle of olive oil. Cook garlic, stirring until
fragrant, 1 minute.
• Reduce heat to low, then add coconut milk, ginger
paste, the brown sugar and 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 and gently toss to combine. Season
to taste with salt and pepper.
• Slice chicken (if preferred).
• Divide roast pumpkin and mixed leaf salad between
bowls, then top with satay chicken.
• Spoon over coconut-ginger sauce to serve. Enjoy!
