Delicious Satay Chicken Burger. Moist satay chicken with a crunchy, sweet red cabbage and carrot salad, all held together with soft, fresh burger buns. Love satay but want a healthier option? This Satay Chicken Burger will become a favourite!
Nothing says nice weather more than a chicken burger, salad and chips. It reminds me of sitting by the beach on a warm day, coffee in hand and the sun beating down on your shoulders… Perhaps that’s why I was craving a burger. At the moment, I am really missing the warm sun.
I love this Delicious Satay Chicken Burger recipe. It is something that I have been making for years. I would hit the gym after work and then call into the supermarket to get fresh ingredients and soft, fresh bread. Whip up a quick marinade, chuck the chicken into the oven, and by the time I was out of the shower- dinner was almost made. Time for the couch and a movie to celebrate the end of a long working week.
I love chicken satay burgers from my local Thai takeaway (but I know it isn’t the best for me). This was my little Friday night (healthier) treat. I looked forward to it, and after not making it for a little while, I realized why I loved Satay Chicken Burger so much in the first place!
With the oven-baked chicken cooked in pouches, it remains moist and allows the peanut satay flavors to coat the chicken. The fresh cabbage adds crunch, and the carrots, add a lovely sweetness.
What’s your favorite homemade ‘takeaway’ recipe? We would love to hear about your cooking adventures. Leave us a comment below. Know someone who would like this? Share Treat Yourself Sweeter with friends and family.
Store leftovers separately in the fridge. Reheat the chicken in a pan on the stove and assemble the burger just before serving. The following recipe makes 4 smaller Satay Chicken Burger.
Having a BBQ? These can be grilled on the hot plate instead- just skip the oven-baked steps and grill until the chicken is cooked. Please note that when you cook this in the pouches, you will not use all of the marinades as not all will stick to the chicken, making it healthier.
Delicious Satay Chicken Burger
- 100 grams peanut butter medium crunch (use a peanut-only product- nothing added)
- 1 clove garlic crushed
- 1 piece ginger (approximately 7 grams) finely grated
- 1 medium birds eye chilli (about 1.5 grams) finely chopped
- 25 milliliter soy sauce
- 50 milliliter water
- 5 grams coriander roughly chopped
- 700 grams chicken breast organic, free range, cut into even pieces for each burger (4 pieces)
- 110 grams cabbage red/purple, grated/finely sliced
- 110 grams carrots grated
- 10 grams coriander roughly chopped
- 4 pieces burger buns or bread rolls
- 50 grams lettuce
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- Preheat the oven to 180°F fan forced.
- In a medium bowl, add the peanut butter, garlic, ginger, chilli, soy sauce, water and coriander (5 grams) and mix to form a paste.
- Tear 4 sheets of baking paper and 4 sheets of foil (depending on how many pieces of chicken you are cooking), ensuring that these are big enough to wrap the chicken in.
- Either mix the chicken in with the satay or spread some of the satay on the base of the baking paper, then place the chicken on top and rub the satay mix on top. Make sure the chicken is well coated.
- Wrap the chicken in the baking paper and then in the foil, ensuring that the baking paper and foil have securely sealed the chicken.
- Place in the oven for 30 minutes.
- Meanwhile, grate the carrot, slice the cabbage and chop the remaining coriander. Place in a bowl and mix well, adding salt and pepper for taste (if desired).
- After 30 minutes, take the chicken out and check that it has cooked through by cutting the thickest part. If not, return to the oven for 5-10 minutes until done.
- When cooked, there will be a liquid and the remaining marinade in the pouch in which the chicken has been cooking in. Take the chicken out and discard the remaining liquid with the foil on the baking paper.
- If the chicken is cooked, preheat a pan on the stove and quickly cook each side to brown the meat without losing too much moisture.
- If toasting the bun, place in the oven for 5 minutes or in a hot pan.
- Assemble the burger by placing lettuce on the bottom, followed by the chicken and then cabbage and carrot mix. Serve immediately.