These Lemongrass Chicken Pita's are a Vietnamese inspired version of a chicken souva. The chicken breasts are flattened, for an even cook and marinated in a bright and savoury dressing of lemongrass and fish sauce. We've whipped up a super simple coconut and sate dressing and added some cucumber and shredded cabbage for crunch. Finish it off with some roasted peanuts and you'll have the whole family smiling from ear to ear! If you're into spice, we'd recommend adding a birds-eye chilli into the marinade.
2 chicken breasts
2 lemongrass stalks, white only roughly chopped
1 red onion, cut in half and separated
2 garlic cloves
1/4 C lime juice + 1 tsp, separated
3 tsp fish sauce, separated
2 tsp caster sugar, separated
1 tbsp white vinegar
1/2 C coconut milk
2 tsp Jimmy's sate
1 tsp peanut butter
4 x pita wraps
2 Lebanese cucumbers, cut into batons
1/4 cabbage, shredded
Crushed roasted peanuts to serve
Use mallet to pound the chicken breast until it is around 1cm in thickness.
Add the lemongrass, 1/2 the onion, garlic, 1/4C lime juice, 2 tsp fish sauce and 1 tsp caster sugar in the a food processor and blend until it's a fine paste.
Place chicken in a container and add in marinade. Let it marinate for around an hour or overnight if possible.
Cut the remaining 1/2 red onion into thin slices and place in a bowl.
Add in vinegar and 1/2 tsp salt and 1 tsp sugar and set aside.
To make the dressing, combine the coconut milk, Jimmy's sate, peanut butter, remaining 1 tsp lime juice and remaining 1 tsp caster sugar.
To cook the chicken, heat oil in a heavy based fry pan and once hot, add in chicken and cook until golden. Do not crowd the pan.
Warm the pitas in a fry pan until a little charred but still soft.
Layer chicken, cabbage, cucumber, onion, dressing and lastly the roasted peanuts.