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Chicken Satay Sandwich

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Serves 4
Low FODMAP, GF (optional), DF, Vegan/Vegetarian (optional)
Pickled carrot

  • 1 cup carrot, Julienne cut
  • 4 tblsp Rice Wine Vinegar
  • 1 tblsp Dark Brown Sugar
  • 4 chicken breast (480g total) or tofu
  • 2 tsp EVO
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 tblsp fresh lime juice
  • 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)
NOGO Satay Sauce with turmeric
  • 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)
  • 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
  • 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