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!