Recipes Lunch Satay sunfed ‘chicken’ bowl
Satay sunfed ‘chicken’ bowl

Satay sunfed ‘chicken’ bowl


(serves 4-6)

Heat an oiled pan and add the sunfed chicken chunks. Fry 2-3 minutes each side. Add a little salt and once each side is browned, remove from heat.

Whisk together satay sauce ingredients, before assembling each bowl with quinoa, lettuce, edamame beans, sunfed and slices of radish and cucumber.

Spoon over the satay sauce and enjoy.


2 packs sunfed chicken-free chicken

Pinch of salt

Satay sauce:

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 tbsp maple syrup

1/2 cup peanut butter

To serve (ingredients per bowl):

1 cup quinoa (cooked)

1 cup rocket lettuce

1/4 cup edamame beans (cooked)

Radish and cucumber slices

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