Chicken Satay Flatbreads

Serves: 2

Marinating Time: 4 hours +

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes + marinating time

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Ingredients

• 1 Large Chicken Breast Diced (1 inch)

Marinade​

• 1 Clove Garlic Minced

• 1/2 Red Chilli Minced

• 1.5 Tablespoons Soy Sauce

• 1 Tablespoon Coconut or Sesame Oil

• 1/2 Teaspoon Honey

Satay Sauce​

• 1 Tablespoon Coconut Oil

• 1 Shallot Chopped

• 1/2 Red Chilli Chopped 

• 1 Clove Garlic Minced

• 75g Peanut Butter (no added sugar or sweetener) 

• 1 Teaspoon Soy Sauce

• 1/2 Teaspoon Honey 

• 1/4 Teaspoon Fish Sauce 

• 1/4 Tin (100g) Coconut Milk

To Serve​

• 4 Flatbreads

• 1/4 Red Cabbage Finely Sliced

• 1 Large Carrot Grated

• 4 Scallions Sliced

• 1 Red Chilli Minced

• 1/4 Cup Fresh Basil Finely Sliced

• 1/4 Cup Peanuts Crushed

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Directions

1. Combine all marinade ingredients in a medium bowl. Add chicken, stir to combine, cover and refrigerate for at least 4 hours.

2. Pre heat grill to medium high and place marinated chicken on skewers.

3. Place chicken skewers under the pre heated grill for 10 minutes, turn over and grill for a further 10 minutes.

4. Meanwhile heat coconut oil in a small pan over a medium heat. Add shallot, red chilli, garlic and sauté until soft, 2-3 minutes.

5. Turn heat down to medium low, add peanut butter, soy sauce, honey, fish sauce and stir quickly to combine and prevent peanut butter burning. Continue to stir for 1-2 minutes until the mixture comes together.

6. Remove from heat and transfer the mixture to a blender, add coconut milk and blend until smooth.

7. Remove chicken from grill once cooked and take out skewers.

8. Serve on flatbreads with salad, drizzled with satay sauce and topped with the red chilli, fresh basil and peanuts.