Ingredients
For the Satay Sauce:
- 3 tbsp smooth or crunchy peanut butter
- A – 1 tsp. chilli powder or 1 red chilli, deseeded and finely chopped
- 2 tbsp lemon juice
- 1 tbsp dark soy sauce
- 4 tbsp coconut milk
For the marinade:
- 3-4 garlic cloves, peeled and crushed
- 1 tsp. dark brown sugar
- 2 tbsp olive oil
- 2 tbsp medium dry sherry
- 1 tbsp dark soy sauce
- 450g / 1lb fresh turkey stir fry strips
- 4 wedges freshly baked ciabatta bread
- Baby spinach leaves, rinsed to serve
Instructions
1. Make the sauce by placing all the ingredients except the coconut milk in a small pan, stir in the coconut milk and heat gently, stirring until smooth. Remove from the heat, cover lightly and reserve.
2. Place all the ingredients for the marinade in a shallow dish, add the turkey stir fry strips and stir. Cover and leave to marinate in the fridge for at least 30 minutes, longer if time permits. (If liked, marinade the turkey overnight in the fridge)
3. Drain the turkey, reserving 1 tbsp of the marinade. Heat a wok or large frying pan then add the reserved marinade. Add the turkey stir fry strips and stir fry for 5-6 minutes or until thoroughly cooked. Add half the prepared satay sauce to the wok and stir lightly until the turkey is coated.
4. Split the ciabatta wedges in half and arrange some spinach leaves on each of the bases. Top with the cooked turkey, drizzle with a little of the remaining satay sauce, place the ciabatta lids in position and serve immediately.
(If liked, to save even more time, use a bought satay sauce)
