This is one of those dishes where combinations are the key. The peanutty chicken, zingy mango slaw, creamy dressing. All in a steaming hot pitta. Unreal scenes.
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Serves
4
Chicken Thigh
Pitta Bread
Ginger
Soy Sauce
Garlic
Fish Sauce
Coconut Milk
Peanut Butter
Chilli
Red Cabbage
Carrot
Coriander
Mint
Mango
Peanut
Vinegar
Salt
Olive Oil
Serves
4
Chicken Thigh
Pitta Bread
Ginger
Soy Sauce
Garlic
Fish Sauce
Coconut Milk
Peanut Butter
Chilli
Red Cabbage
Carrot
Coriander
Mint
Mango
Peanut
Vinegar
Salt
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by slicing up your chicken and placing it into a mixing bowl.
Step 2.
Finely grate a knob of ginger and add this to the bowl followed by 2 tbsp of soy sauce, 100ml of coconut milk, fish sauce, grated garlic cloves, 1 tbsp of peanut butter and a glug of olive oil. Mix everything together and leave to marinate for 20 minutes (or longer if you have time).
Step 3.
Into a small bowl, add the remaining peanut butter, soy sauce and coconut milk. Finely chop the rest of the ginger and your chilli. Add this to the bowl and mix together until you have a creamy satay sauce.
Step 4.
Slaw time. Grate your cabbage and carrot into a large bowl. Finely chop your coriander and mint and add this too. Slice up your mango and whack it in. Sprinkle a pinch of salt followed by your vinegar and mix everything together thoroughly.
Step 5.
Toast your pittas.
Step 6.
Once your chicken is marinated, add to a lightly oiled frying pan and stir until cooked through.
Step 7.
Assembly time! Take your pitta and cut it open. Start with the chicken and dollop some satay sauce over the top. Stuff the pitta with some of that crunchy slaw. Add some more satay sauce and top with a sprinkling of peanuts. Tuck into this delightful little pitta and enjoy!
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