This fusion of Malaysian satay and Vietnamese banh mi sandwich makes a fresh and flavourful dinner recipe. Ready in less than 30 minutes!
Malaysian Peanut Satay chicken
Ingredients
1 x 255g packet Street Kitchen Malaysian Peanut Satay Stir-fry Kit
500g (approx. 8) chicken tenderloins
2 tablespoons vegetable oil
4 Vietnamese white bread rolls, split
Method
Mix ginger and garlic paste sachet with chicken and stir to coat
Heat half the oil in a non-stick frying pan over medium-high heat. Add chicken in batches and cook 3-5 minutes or until browned. Remove and set aside
Reduce heat and add remaining oil and dried onion and garlic mix. Cook for 5 seconds. Stir in Malaysian Peanut Satay Sauce and return chicken to pan. Cook for 1-2 minutes or until chicken is cooked through
Remove chicken to a plate and refrigerate. Spoon remaining sauce into a bowl. Set aside
Banh Mi Salad
Ingredients
2 teaspoons salt
2 teaspoons sugar
2 tablespoons white vinegar
1 carrot, finely shredded
1 Lebanese cucumber, cut lengthways into thin batons
Kewpie mayonnaise to serve
1 green onion, sliced into thin strips
ΒΌ cup fresh coriander, leaves and stem for garnish
Sliced red chilli (optional)
Method
Combine salt, sugar and vinegar and mix well. Add carrots and mix well. Stand for 10 minutes. Drain and set aside
To serve, spread a few teaspoons of cooled Malaysian Peanut Satay Sauce onto the base of the bread roll and mayonnaise onto the top
Add 2 pieces of chicken and top with 2 cucumber strips, followed by pickled carrot and green onion. Scatter over fresh coriander and red chilli if using. Serve immediately
