Chicken Satay Pita Pockets
Need quick and easy dinners to make life easier? Look no further than this recipe for Chicken Satay Pita Pockets! This delicious meal is ready in just 30 minutes.
Recipe Tip Swap the kale out for any shredded leafy greens of your choice - cabbage, spinach or lettuce would all work well.
Ingredients
- 400 grams skinless chicken breast
- 1 clove garlic, crushed
- 2 tablespoons curry powder
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger, grated
- 1 tablespoons peanut butter
- 1 tablespoons lemon zest
- 2 cups kale, shredded
- 1 carrot, grated
- 1/4 cucumber, sliced
- 1/2 cup peanuts, chopped
- 8 wholemeal pita pockets
- 1 tablespoons sweet chilli sauce
- 1 tablespoons soy sauce
- 1 tablespoons brown sugar
- 400 grams skinless chicken breast
- 1 clove garlic, crushed
- 2 tablespoons curry powder
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger, grated
- 1 tablespoons peanut butter
- 1 tablespoons lemon zest
- 2 cups kale, shredded
- 1 carrot, grated
- 1/4 cucumber, sliced
- 1/2 cup peanuts, chopped
- 8 wholemeal pita pockets
- 1 tablespoons sweet chilli sauce
- 1 tablespoons soy sauce
- 1 tablespoons brown sugar
- Step 1 of 5Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.
- Step 2 of 5To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.
- Step 3 of 5To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.
- Step 4 of 5Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.
- Step 5 of 5To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.
Method
- Step 1 of 5Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.
- Step 2 of 5To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.
- Step 3 of 5To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.
- Step 4 of 5Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.
- Step 5 of 5To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.
Nutrition per serving
2001 Kilojoules
Protein38 grams
Fat14 grams
Carbs44 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.
- Step 2 of 5To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.
- Step 3 of 5To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.
- Step 4 of 5Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.
- Step 5 of 5To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.