MAGGI Kiwi Dip is New Zealand's favourite dip recipe
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Ingredients
4
portions
This dish was made for 4
ingredient_quantity
recipe ingredient
Boneless chicken thigh, fillets
4
MAGGI Satay Chicken Recipe Base
1pkt
Bean Thread Vermicelli
200g
Lebanese Cucumber
1
Sweet Pepper
1
Coriander Leaves
1tbsp
Fresh Basil
0.5tbsp
Siracha Sauce
2tsps
Peanut Butter
2tbsps
Maple Syrup
2tbsps
Light Soy Sauce
2tbsps
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
61.04 g
Energy
744.75 kcal
Fats
37.2 g
Protein
38.03 g
Nutrition Table Footer
Recipe steps
46 min
10 min
20 min
8 min
3 min
5 min
Recipe steps
46 min
In a large bowl combine chicken and MAGGI® Recipe Mix. Turn to coat. Cover. Place in fridge for at least 10 minutes to marinate.
Recipe steps
46 min
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place chicken on prepared tray. Bake for 20 minutes or until cooked through.
Recipe steps
46 min
Meanwhile, cook vermicelli in boiling water for 5 minutes or until tender. Drain. Refresh under cold running water until cool. Drain and divide among serving bowl
Recipe steps
46 min
To make satay dressing, place siracha, peanut butter, maple syrup and soy sauce in a medium bowl, whisk until smooth.
Recipe steps
46 min
Slice chicken and place on top of vermicelli with cucumber and capsicum. Drizzle with satay dressing and top with coriander, basil and mint.