Lizzy Lyons' Shredded Satay Chicken Pitta with Mango Salsa
INGREDIENTS:
600g sliced raw chicken
2 knobs grated ginger
4 tablespoons soya
1 can coconut milk
3 teaspoons fish sauce
2 cloves grated garlic
5 tablespoons peanut butter
Glug of olive oil
1 finely chopped red chilli
1/2 red cabbage finely sliced
1 grated carrot
Bunch chopped coriander and mint
2 tablespoons red wine vinegar
Salt
1 mango, chopped
Pitta breads
1 handful peanuts
METHOD:
1). Place the sliced chicken in a bowl and add half of the ginger, 2 tablespoons soya, 100mls coconut milk, the fish sauce, grated garlic, 1 tablespoon peanut butter and 1 glug of olive oil. Leave to marinate for at least 20 minutes.
2). To make the satay sauce, in a bowl add the remaining peanut butter, soya, coconut milk, grated ginger and chopped chilli. Whisk together to form a sauce.
3). To make the slaw, put the red cabbage, carrot and herbs in a bowl. Then add the red wine vinegar and season with salt and mix together. Finally add the chopped sweet mango and mix through.
4). In a lightly oiled pan fry off the marinated chicken until cooked through and then shred with a fork.
5). Toast the pitta bread, stuff with the slaw and the cooked chicken and drizzle with the satay sauce and peanuts.
