Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 2 lemongrass sticks, white part only, coarsely chopped
- 2 cloves garlic, peeled
- 2tablespoons lime juice
- 1/4 cup honey & soy marinade
- 1tablespoons sesame oil
- 600grams Woolworths chicken tenderloins
- 1 baguette, ends trimmed, quartered crossways, split
- 1 carrot, shredded
- 1 Lebanese cucumber, peeled into ribbons
- 1/2 bunch coriander, sprigs picked
- 1/2 long red chilli, thinly sliced
sweet chilli dressing
- 1tablespoons sambal oelek
- 1 1/2tablespoons rice wine vinegar
- 1/4 cup caster sugar
- 1 long red chilli, thinly sliced
- 1teaspoons Macro Organic cornflour
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
45.2grams
Fat
22.8grams
Carbs
70.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make building these lemongrass chicken baguettes a family affair. Have everyone customise their own using an array of fillings, then take the feast outdoors.
Method
Step 1 of 3
To make the sweet chilli dressing, bring sambal oelek, rice wine vinegar, sugar, chilli and 1/3 water to a simmer in a small saucepan over medium heat. Mix cornflour with 1 tbs water in a bowl. Add to pan and stir. Simmer for 3 minutes or until slightly thickened. Set aside to cool. Place lemongrass, garlic, lime juice, marinade and oil in a food processor and process until smooth and combined. Transfer to a medium bowl. Add chicken and turn to coat. Set aside for 10 minutes to marinate.
Step 2 of 3
Heat a large frying pan over medium heat and cook chicken,
in batches, for 4 minutes on each side or until cooked through.
Step 3 of 3
Fill baguettes with carrot, cucumber, chicken and coriander. Serve drizzled with dressing and topped with chilli.
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