Chicken Satay Burger
with potato wedges and peanut salad
The tangy peanut sauce that coats the burgers in this dish is bursting with flavour and slightly spicy. Chicken is coated with fragrant spices and zesty lime then fried and sandwiched between two sweet and soft brioche buns, all accompanied by a crisp zingy salad and crunchy potato wedges.
Ingredients
320 grams
Irish Chicken Breast
600 grams
Potatoes
120 grams
Salad Leaves
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Apple
1 unit(s)
Lime
1 sachet(s)
Peanut Butter
(Contains Peanut)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Coconut Milk
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Zest and quarter the lime.
- Chop the peanuts.
- Trim the salad leaves (reserve 1 leaf per person).
- Halve the remaining salad leaves lengthways then thinly slice widthways.
- Place a hand on top of the chicken. Slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Toss the chicken with the lime zest, half the Thai spice, salt and pepper.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and fry until cooked through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm. Return the empty pan to medium-high heat.
TIP: Cook in batches if the pan is too crowded.
- Stir the coconut milk to dissolve any lumps.
- Add coconut milk, peanut butter, rogan josh paste, ketjap manis, remaining Thai spice, 1 tsp sugar and 1 tbsp water (double both for 4p) to the pan.
- Stir to combine and bring to the boil.
- Reduce the heat and cook, stirring, until thickened and creamy, 2-4 mins.
- Once reduced, remove from the heat. Add a squeeze of lime juice. Mix together, taste and season with salt and more lime juice if desired.
- Meanwhile, quarter the apple and remove the core and seeds. Cut lengthways into thin slices.
- Squeeze the remaining lime juice into a salad bowl and mix together with 1 tbsp oil (double for 4p).
- Add the chopped peanuts, apple and chopped salad leaves to the bowl with the lime dressing, then toss to coat. Season to taste with salt and pepper.
- Pop your burger buns in the oven to warm through, 1-2 mins.
- Reheat the satay sauce if needed and spread a spoonful over the cut side of each burger bun.
- Pop a salad leaf on the bun base, top with the chicken, then close with the bun lid.
- Serve the chicken burgers with the apple salad and potato wedges alongside.
- Pop the remaining satay sauce into a small bowl for dipping.
