Double Satay Chicken & Coconut-Makrut Lime Sauce
with Quick-Prep Roast Veggie Medley
Sometimes only a big ole pumpkin salad will do! With the additions of satay chicken and a coconut-makrut sauce, you'll be thanking us later once you plate this one up.
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 bag
sweet potato, carrot & zucchini mix
2 leaves
makrut lime leaves
2 packet
chicken tenderloins
1 sachet
satay seasoning
1 packet
garlic paste
1 packet
coconut milk
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on 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.
• Meanwhile, thinly slice makrut lime leaves. • In a large bowl combine satay seasoning and a drizzle of olive oil. Add chicken, toss to coat. • 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 (when no longer pink inside), 3-4 minutes each side.
TIP: Makrut lime as fibrous in texture, so try to slice them as fine as possible!
• Wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.
• To tray with roast veggies, add mixed salad leaves and a drizzle of vinegar to oven tray and gently toss to combine. Season to taste. • Slice the chicken (if preferred). • Divide roast veggie medley between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!