Chicken Satay Pita Pockets

Step 2

Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.

Step 5

To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.

Step 8

To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.

Step 11

Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.

Step 14

To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.

Step 16

Tip: Swap the kale out for any shredded leafy greens of your choice - cabbage, spinach or lettuce would all work well.

Step 18

PER SERVE

Step 19

• Energy 2001.5kJ • Protein 38.3g • Total Fat 14.7g • Saturated Fat 2.5g • Carbohydrates 44.1g • Sugar 11.1g • Sodium 826.0mg

Step 21

Dietary and nutritional info supplied by NZ Nutrition Foundation