Satay Chicken
Soy-marinated chicken in a cashew nut, satay sauce with sautéed green peppers and onions.
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How we make it
First up we marinate the chicken breast in garlic, ginger, lime juice, honey and dark soy sauce for a few hours. To make the rich, smooth satay sauce we fry up more ginger and garlic and then add our very own cashew butter with some light soy sauce, lime juice and a hint of chilli powder. The green pepper and onion garnish is quickly stir-fried to keep its crunch.
Did you know: We decided to use cashews as we don’t want to have peanuts in our kitchen, and we’re so pleased as it adds a really unique twist to the dish. Our cashew butter is made especially for us by Meridian Foods using 100 % roasted cashew nuts.
Serving Suggestion
Create your own lettuce leaf cups. Heat up the Satay Chicken as per guidelines, serve in lettuce leaves and top with cucumber and carrots chopped into strips. Dip in Sweet Chilli Sauce.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 711 | 1,778 |
| Energy (cal) | 170 | 425 |
| Protein (g) | 14.1 | 35.3 |
| Carbohydrate (g) | 10.1 | 25.3 |
| of which: sugars (g) | 7.3 | 18.3 |
| Fat (g) | 8.1 | 20.3 |
| of which are saturates (g) | 1.5 | 3.8 |
| Fibre (g) | 0.9 | 2.3 |
| Sodium (g) | 0.38 | 0.95 |
| Salt (g) | 0.95 | 2.375 |
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Chicken (36%), Water, Green Peppers (12%), Cashew Butter [Nuts] (10%), Onions (8%), Dark Brown Sugar, Ginger Puree, Garlic, Rapeseed Oil, Light Soy Sauce (2%) [Wheat Gluten, Soya], Roast Chicken Stock, Lime Juice, Cornflour, Honey, Dark Soy Sauce [Wheat Gluten, Soya], Salt, Chilli Powder.
Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Dark Soy Sauce contains: Water, Soybeans, Salt, Sugar, Wheat Flour. Roast Chicken Stock contains: Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice (from concentrate), Onion Powder. Light Soy Sauce contains: Water, Soybeans, Salt, Wheat Flour, Preservative: Potassium Sorbate. Cashew Butter contains: 100% Roasted Cashew Nuts. This product is made in our kitchen in Kent, using ingredients of varied origin.
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir, 1 min.
Extra Warnings:
Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.
serves 2
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 3 mins, stir, 2 mins.
Extra Warnings:
Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Other Nuts, Soya
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 17 November 2016 but as we are constantly improving our recipes it is essential to check the label on the packaging.
