Food Network UK

Satay chicken salad wraps

1

Recipe by Guy Fieri

Ingredients

  • For the marinade:

  • 3 tbsp peeled, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped ginger
  • 3 tbsp roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped yellow onion
  • 2 tbsp roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped garlic
  • 2 tbsp olive oil
  • 3 tbsp rice wine vinegar
  • 2 tbsp creamy peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tbsp soy sauce
  • 1/2 tsp red chilli flakes
  • 1 tbsp fish sauce

  • For the chicken satay:

  • 500g boneless, skinless chicken thighs, pounded, cut into 2cm strips
  • 3 tbsp peanut oil
  • 75g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienne red onion
  • 45g shredded carrots
  • 70g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienne red pepper
  • 70g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please 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 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spring onions
  • 1 tsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves

Use imperial measurements

Method

How to make Satay chicken salad wraps

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.