Stir-fry noodle salad
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Satay chicken & mango wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 5 tbsp smooth peanut butter
- 160ml can coconut cream
- 1 tbsp soy sauce
- 2 tbsp mango chutney
- zest 1 limeplus wedges to serve
- 4 skinless chicken breastscut into chunky pieces
- 300g pack chopped mango
- 2 carrotsgrated or julienned
- handful corianderleaves (optional)
- 4 wrapswarmed
Nutrition: per serving
- kcal534
- fat21g
- saturates11g
- carbs44g
- sugars20g
- fibre4g
- protein40g
- salt1.7g
Method
step 1
In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
step 2
Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.
