Ingredients
3 free range chicken breast fillets
2 cups chicken stock
400g canned mango, sliced
1 used half an 800g tin
150g sugar snap peas or snow peas
1 cup bean sprouts
1 avocado, peeled and sliced
1 cup roasted cashews
300g good-quality satay sauce
I used asia@ home Thai Satay stir fry sauce
coriander leaves
to garnish (optional)
Equipment
- 1 small saucepan
- 1 microwave
- 1 large serving platter
- 1 small bowl
Instructions
- Place stock in a small saucepan, bring to boil, carefully slide chicken fillets into stock, cover and turn heat off. Leave to poach for 25-30 minutes or until cooked through. Remove chicken and set aside to cool slightly before slicing.
- Trim sugar snap peas and steam or microwave (about 1 minute) until bright green, refresh under cold water.
- Choose a large serving platter and arrange the mango slices, sugar snap peas, bean sprouts, avocado, cashews and chicken. Heat the satay sauce in the microwave or a small saucepan until warm, transfer to a small bowl and place in the centre of the platter. Let everyone help themselves and drizzle it all with the satay sauce.
Notes
Tip
Vary the ingredients to suit what your family will eat, just make sure you keep a range of colours. All green or orange is not very appetising!
