Sticky Indonesian Chicken Goreng Salad
with Cucumber, Cos & Asian Chilli Dressing
- Wheat
- Gluten
- Soy
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Wheat
- Eggs
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Pecan
- Hazelnut
- Pistachio
Bring a taste of the bustling night markets to your whānau with this vibrant Indonesian-inspired bowl that’s big on crunch and flavour. You’ll toss golden spiced chicken in a sweet and sticky glaze before serving over a fresh bed of slaw, cos lettuce and cucumber with a zesty Asian chilli dressing and a sprinkling of crushed peanuts.
Ingredients
1
Cucumber
½
Cos Lettuce
2
Garlic
320 g
Chicken Breast
½ packet
Cornflour
1 sachet
satay seasoning
(May be present: Soy)
1 packet
Tamarind Paste
(May be present: Almond, Wheat, Eggs, Soy, Gluten, Sesame, Cashew, Fish, Milk)
1 packet
Kecap Manis
(Contains: Wheat, Gluten, Soy; May be present: Cashew, Almond, Sesame, Eggs, Fish, Milk)
1 packet
Slaw Mix
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 sachet
Coriander
Not included in your delivery
2 tbs
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cucumber into sticks.
- Finely shred cos lettuce (see ingredients).
- Finely chop garlic.
- Cut chicken breast into 2cm chunks.
- In a medium bowl, combine chicken, cornflour (see ingredients) and Southeast Asian spice blend.
- In a large frying pan over high heat, heat enough olive oil to coat the base.
- When oil is hot, shake excess flour off the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Meanwhile, in a large bowl, whisk tamarind paste, kecap manis, the soy sauce and garlic.
- Add chicken and toss to coat.
- In a second large bowl, add slaw mix, cos, cucumber and Asian chilli dressing. Toss to combine and season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide cos salad between bowls. Top with Indonesian chicken goreng kecap.
- Sprinkle with crushed peanuts. Enjoy!
