Shredded chicken lettuce cups with satay sauce
2
Sharing food together is great for both our social and mental wellbeing and as we all know, nothing brings people together like delicious food!
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- Shredded chicken lettuce cups with satay sauce
This ‘share-style’ of serving the food is designed to be served at the centre of the table surrounded by hungry, happy bodies.
Making your own satay sauce is so easy – you will wonder why you ever bought a pre-made sauce again.
Made with natural peanut butter, this sauce is rich in polyphenols which have been found to increase blood flow to the brain, improving cognition and may even help regulate mood.
Talk about a good mood food!
Serves - 4
Prep time - 15 minutes
Cook time - 30 minutes
Gluten free
Dairy free
2. Reduce heat to low. Simmer, covered for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Remove chicken and set aside.
3. Whilst the chicken is cooking, prepare the satay sauce. Combine peanut butter, lime juice, honey, soy, chilli in a small saucepan over low heat. Mix to combine. Add coconut milk and heat gently for five minutes, stirring until combined. Set aside.
4. Using two forks, shred the chicken into small pieces.
5. To serve arrange satay sauce in a small dish in the centre of a large plate, serve alongside shredded chicken, lettuce, capsicum, cucumber, bean shoots and coriander. Encourage everyone to help themselves and create their own lettuce wraps.
Making your own satay sauce is so easy – you will wonder why you ever bought a pre-made sauce again.
Made with natural peanut butter, this sauce is rich in polyphenols which have been found to increase blood flow to the brain, improving cognition and may even help regulate mood.
Talk about a good mood food!
Serves - 4
Prep time - 15 minutes
Cook time - 30 minutes
Gluten free
Dairy free
Shredded chicken and lettuce cups with satay sauce great for a share plate
Ingredients
- 1L salt-reduced chicken stock
- 500g skinless chicken breasts
- ⅓ cup crunchy natural peanut butter
- 1 lime, ½ juiced & remainder cut into wedges
- 3 tsp honey
- 1 tbsp soy sauce
- ½ tsp chilli flakes
- ¼ cup light coconut milk
- 2 baby cos lettuce, washed & leaves separated
- 1 red capsicum, thinly sliced
- 1 cucumber, thinly sliced
- 2 cups bean shoots
- Coriander, to serve
How to make
1. Place stock in a medium saucepan over medium-high heat. Bring to the boil. Add chicken and return to the boil.2. Reduce heat to low. Simmer, covered for 15 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in liquid for 5 minutes. Remove chicken and set aside.
3. Whilst the chicken is cooking, prepare the satay sauce. Combine peanut butter, lime juice, honey, soy, chilli in a small saucepan over low heat. Mix to combine. Add coconut milk and heat gently for five minutes, stirring until combined. Set aside.
4. Using two forks, shred the chicken into small pieces.
5. To serve arrange satay sauce in a small dish in the centre of a large plate, serve alongside shredded chicken, lettuce, capsicum, cucumber, bean shoots and coriander. Encourage everyone to help themselves and create their own lettuce wraps.
Nutritional information
| Kilojoules | 1580 kJ | Protein | 36.6 g |
| Carbohydrates, total - sugars, total |
14.5 g 7.5 g |
Fat, total - saturated fat |
18.6 g 6.0 g |
| Sodium | 685 mg |
|
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