Satay Chicken Tortillas
with Asian slaw, salsa and potato wedges
Taking inspiration from all corners of the globe, this is a Mexican-style tortilla dish with plenty of Asian influences. The creamy satay sauce is nutty and slightly sweet, a perfect coating for fabulous fried chicken. Potato wedges, cabbage slaw and a refreshing salsa also feature for a finished product that's bursting with different tastes and textures.
Tags:
Spicy
Allergens:
Peanut
•Soya
•Wheat
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 pack(s)
Coconut Milk
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
2 unit(s)
Tomato
320 grams
Irish Chicken Breast
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Shallot
8 unit(s)
Tortilla
(Contains: Wheat)
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat May be present: Crustaceans)
1 unit(s)
Cabbage
Not included in your delivery
2 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4650 kJ
Energy (kcal)1111 kcal
Fat39 g
of which saturates22.6 g
Carbohydrate144.5 g
of which sugars29.9 g
Dietary Fiber8.1 g
Protein62.6 g
Salt18.7 g
Potassium564.6 mg
Calcium98 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm thick wedges (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. 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.
2
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Cut the tomato into 2cm chunks.
- In a bowl, mix the shallot and tomato with the apple cider vinegar and 1 tsp sugar (per 2P).
- Season to taste with salt and pepper.
- Set aside, continuing to stir every so often.
3
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- In a separate bowl, mix the cabbage with the sweet Asian sauce.
- Season to taste with salt and pepper and set aside.
4
- Cut chicken into 1cm slices. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Place a pan over medium heat with a drizzle of oil.
- Add the chicken. Season with salt and pepper.
- Fry until cooked through, 3-6 mins each side. Chicken is cooked when no longer pink in the middle.
- Remove from the pan. Cover to keep warm.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
5
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Return the pan to medium-high heat with coconut milk, peanut butter, rogan josh paste, ketjap manis and 1 tsp sugar (per 2P).
- Mix to combine and bring to the boil. Lower the heat and cook until thickened and creamy, stirring continuously, 2-4 mins.
- Remove from the heat and season to taste with salt and pepper.
- Pop the tortillas into the oven to warm, 1-2 mins.
6
- Top your tortillas with Asian slaw and fried chicken.
- Drizzle over the sauce from the pan and spoon over the tomato salsa.
- Serve any remaining sauce on the side for dipping.
- Plate the potato wedges alongside.
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