Chicken Satay Pita Pockets

Chicken Satay Pita Pockets

  • Preparation time

    20 mins
  • Cook time

    10 mins
  • Serves 4

Need quick and easy dinners to make life easier? Look no further than this recipe for Chicken Satay Pita Pockets! This delicious meal is ready in just 30 minutes.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Skinless chicken breast - 400 g
  • Clove garlic, crushed - 1
  • Soy sauce - 1 Tbsp
  • Curry powder - 2 Tbsp
  • Fresh ginger, grated - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Wholemeal pita pockets - 8 small or 4 large - 8

Peanut Sauce

  • Peanut butter - 1 Tbsp
  • Sweet chilli - 1 Tbsp
  • Soy sauce - 1 Tbsp
  • Lemon zest - 1 Tbsp
  • Lemon juice - 2 Tbsp

Kale Slaw

  • Kale, shredded - 2 cups
  • Carrot, grated - 1
  • Cucumber, thinly sliced - ¼
  • Peanuts, roughly chopped - ½  cup


  1. Chop the chicken breast into 2cm cubes and place into a bowl. Add the garlic, soy, curry powder, ginger and sugar stirring to combine.

  2. To make the peanut sauce, add the peanut butter, sweet chilli, soy sauce, lemon zest and juice in a small jug, and combine.

  3. To prepare the slaw, combine the kale, carrot, cucumber and nuts in a bowl. Add half the peanut dressing and toss together. Season with salt and pepper to taste.

  4. Heat a frying pan to a medium heat. Add a dash of oil and cook the chicken for 10 minutes turning once or twice until golden and cooked through.

  5. To serve, warm the pita in a microwave for 30 seconds or in a warm oven. Split them open and fill with slaw and chicken. Top with a drizzle of remaining dressing.

Tip: Swap the kale out for any shredded leafy greens of your choice - cabbage, spinach or lettuce would all work well.

PER SERVE • Energy 2001.5kJ • Protein 38.3g • Total Fat 14.7g • Saturated Fat 2.5g • Carbohydrates 44.1g • Sugar 11.1g • Sodium 826.0mg

Dietary and nutritional info supplied by NZ Nutrition Foundation