Thai pineapple peanut satay chicken salad
35 Min Prep / 60 Min Cook / 4 Serving
Ingredients :
240g packet Taste Meal Kit Malaysian Satay Chicken
6 chicken thigh fillets, cut into 4cm pieces
200g (1 cup) black or brown rice
80g snow peas
2 tbsp coconut milk
1.7kg pineapple
1 small red capsicum, deseeded, cut into 1cm-thick strips
1 butter lettuce, leaves separated
1⁄4 small red cabbage, finely shredded
1 Lebanese cucumber, peeled into ribbons
2 radishes, thinly sliced
Coarsely chopped roasted cashews, to serve
Method Steps :
Place the meal kit seasoning mix in a bowl. Add chicken and toss to coat. Cover. Place in the fridge for 30 minutes to marinate.
Meanwhile, cook rice in a saucepan of boiling water following packet directions. Drain and set aside to cool slightly. Fill a bowl with iced water. Cook snow peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh in iced water. Drain then thinly slice lengthways.
Place the meal kit sauce and coconut milk in a small saucepan. Cook over low heat, stirring occasionally, for 2-3 minutes or until heated through.
Trim and peel pineapple, removing ‘eyes’ (see notes). Cut in half lengthways then cut each half crossways into 1.5cm-thick slices. Lay each slice down and cut lengthways into long 1.5cm-thick chips.
Preheat a chargrill pan over medium-high. Cook pineapple, in batches, for 2-3 minutes each side or until slightly charred. Transfer to a tray. Cook capsicum for 2-3 minutes each side or until slightly charred. Transfer to the tray and set aside to cool slightly.
Cook the chicken, turning occasionally, for 3-4 minutes each side or until cooked through and charred. Transfer to a plate and cover to keep warm.
Arrange the pineapple around edge of a serving plate. Fill centre of plate with rice. Top with lettuce to form a flower shape. Top with chicken, cabbage, capsicum, cucumber, radish and snow peas. Drizzle over satay sauce then scatter over cashews to serve.
Recette de cuisine
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