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Satay burgers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 4 x 170g single chicken breast fillets, each cut into two thin fillets
  • 210g peanut butter
  • 125ml coconut milk
  • 4 wholegrain bread rolls
  • 1 baby cos lettuce
  • 2 tomatoes
  • 1 lebanese cucumber
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp grated ginger
  • 15.90 gm salt-reduced soy sauce
  • 44.00 gm sweet chilli sauce
Instructions:
  • Combine cumin, coriander, salt, pepper, and oil in a bowl. Toss in the chicken until coated. Refrigerate, covered, for 10 minutes.
  • In a saucepan over medium heat, combine peanut butter, ginger, soy sauce, sweet chili sauce, and coconut milk. Stir for 3 minutes until well mixed. Keep warm by covering. In a non-stick frying pan over high heat, cook chicken in batches for 3 minutes on each side until fully cooked.
  • Next, slice the bread rolls in half and lightly toast them. Then, carefully separate and rinse the leaves of 1 baby cos lettuce. Finally, slice 2 tomatoes and 1 Lebanese cucumber.
  • For serving, generously drizzle peanut sauce over the rolls, then layer with lettuce, tomato, cucumber, and chicken. Offer additional peanut sauce on the side for dipping, if desired.

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