Double Satay Chicken & Coconut-Makrut Lime Sauce
with Roast Pumpkin & Mixed Leaf Salad
Sometimes only a big pumpkin salad will do. With the additions of satay chicken and a coconut-makrut lime sauce, you'll be at the bottom of the bowl in no time.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1
carrot
1
red onion
1 clove
garlic
2 leaves
makrut lime leaves
2 packet
chicken tenderloins
1 sachet
satay seasoning
1 packet
coconut milk
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and carrot into bite-sized chunks. Slice red onion into wedges. • Place veggies and onion on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, finely chop the garlic. • Thinly slice makrut lime leaves. • In a large bowl combine chicken, satay seasoning and a drizzle of olive oil.
TIP: Makrut lime as fibrous in texture, so make sure to slice them as fine as possible!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and the soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.
• To oven tray, add mixed salad leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste.
• Slice the chicken if preferred. • Divide roast pumpkin salad between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!