Chicken Satay Sandwich
Food styling and photography by
@brittanyhore
Serves 4
Low FODMAP, GF (optional), DF, Vegan/Vegetarian (optional)
Ingredients
Pickled carrot
- 1 cup carrot, Julienne cut
- 4 tblsp Rice Wine Vinegar
- 1 tblsp Dark Brown Sugar
Chicken
- 4 chicken breast (480g total) or tofu
- 2 tsp EVO
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tblsp fresh lime juice
Sandwich
- 8 slices Sourdough (or GF bread)
- ½ large Cucumber, thinly sliced
- 1 cup pickled carrot
- 1 cup baby spinach
- 1 finger chilli finely slices
- 8 sprigs coriander
- 3 tblsp mayonnaise
- 2 tblsp chilli sauce (optional)
Dressing
NOGO Satay Sauce with turmeric
Method
- Pickled Carrot
- Grate 1 cup carrot, Julienne style
- Marinade for 10-20 minutes in rice wine vinegar and dark brown sugar (or overnight if you have time)
Chicken
- Season chicken with salt, pepper and lime juice for 10 minutes
- Pour oil into fry pan
- Heat pan to medium heat
- Cook the chicken (and juice) until golden and cooked through
- Cool
- Slice the chicken against the grain
Sandwich
- Spread NOGO Satay Sauce onto the top side of one slice of the bread
- Place a quarter of the chicken slices on top of a slice of bread
- Layer slice cucumber, pickled carrot (drained and dried), spinach, chilli (optional) and coriander
Enjoy!