Chicken Satay Pancakes

This entry is filed under Asian Recipes, Snacks & Dips.

Serves: 2
Preparation & Cooking Time: 10 minutes
Effort Level: easy
Shelf Life: 3 days in fridge. 3 months in freezer

1 chicken breast
75ml water
1 tbsp (heaped) smooth peanut butter
1 tbsp (heaped) Maggi coconut milk powder **
1 tbsp lime juice
2 tsp soy sauce
2 tsp chilli dipping sauce
1 tsp garlic puree
1 spring onion
5g coriander leaves
1 small carrot
20g white cabbage
4 pancakes

 ** available from large supermarkets and Tesco online

Chopping board & sharp knife
Small saucepan
Slotted spoon
Whisk or fork
Tablespoon & teaspoon

Here’s What You Do:
Bring a small saucepan of water to boil over a high heat.

Flatten the chicken breast with the heel of your hand until it has an even thickness of approximately 1 cm. Then cut into long thin strips and dice.

Tip the diced chicken into the rapidly boiling water and cook for 3 minutes.

Remove the chicken with a slotted spoon, but reserve the water.

For the satay sauce:
Measure 75ml of the reserved water and bring back to the boil.

Add 1 heaped tbsp Maggi coconut milk, 1 heaped tbsp smooth peanut butter and mix with a whisk or fork until smooth.

Add 1 tbsp lime juice, 1 tsp garlic puree, 2 tsp sweet chilli dipping sauce and 2 tsp soy sauce. Taste and adjust seasoning if needed then take off the heat.

Finely chop the spring onion and stir into the satay sauce with the diced chicken.

Grate the carrot and finely chop the coriander and white cabbage then mix together.

Spread the chicken satay over each pancake, scatter the carrot/cabbage mix on top.

Roll up and enjoy.

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4 Responses to “Chicken Satay Pancakes”

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