Satay chicken salad wraps

  • Preparation Time30 mins
  • Cooking Time8 mins
  • Serves6
  • DifficultyMedium

For the marinade

3 tbsp peeled, roughly chopped ginger
3 tbsp roughly chopped yellow onion
2 tbsp roughly chopped garlic
2 tbsp olive oil
3 tbsp rice wine vinegar
2 tbsp creamy peanut butter
1 tbsp soy sauce
1/2 tsp red chili flakes
1 tbsp fish sauce

For the chicken satay

500g boneless, skinless chicken thighs, pounded, cut into 2cm strips
3 tbsp peanut oil
75g julienne red onion
45g shredded carrots
70g julienne red bell pepper
70g julienne pak choy
80g mung bean sprouts
1 tbsp minced ginger
1 tsp minced garlic
6 naan wraps, purchased

For the Asian mayonnaise

125ml mayonnaise
1 tsp lemon juice
1/2 tsp minced garlic
2 tsp finely chopped spring onions
1 tsp chopped coriander leaves
1) Put all the marinade ingredients into a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Add the marinade to a resealable 4L plastic bag.

2) Put the chicken into another resealable 4L plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1cm. Add the chicken to the marinade, mix well and refrigerate for 1 hour.

3) While the chicken is marinating, prepare the Asian mayonnaise. In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

4) Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over a high heat and add 3 tbsp peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes.

5) Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the onion, carrots, pepper and pak choy and saute for 2 minutes longer.

6) Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat.

7) Spread each naan with Asian mayonnaise and top with some of the chicken satay saute. Roll and serve immediately.

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