Protein Swap | Satay Chicken Breasts
with Southeast Asian Mango-Peanut Salad
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Nothing’s more synonymous with Indonesian and Malay cooking than satay sauce, beloved for its smooth peanut-lime sensations. Who needs skewers when you’ve got air-fried chicken breasts, kissed with coconut-curry satay sauce? They're served with warm rice and a tropical mango, peanut and kale salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- ½ Bunch of lacinato kale
- 1 Mango
- 160g White rice
- 25g Chopped peanuts
- 60ml Coconut curry sauce
- 30g Peanut butter
Contains: Mustard • Peanuts
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
34 g
Saturated Fat
7 g
Sodium
200 mg
Total Carb
107 g
Sugars
27 g
Protein
57 g
Fibre
8 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
- Meanwhile, pat the chicken* dry. In a large bowl, toss with ½ the coconut curry sauce, a drizzle of oil and S&P.
- Place in the air fryer basket and fry, flipping and lightly oiling halfway, 12 to 16 min., until browned and cooked through.
Make the salad
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- Peel and pit the mango; medium-dice.
- Juice the lime.
- In a second large bowl, combine ½ the lime juice, 1 tbsp oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the mango and ½ the peanuts; toss well.
Make the satay sauce
- In a medium bowl, combine the peanut butter, remaining coconut curry sauce, peanuts and lime juice, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and salad.
- Drizzle with the satay sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
