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

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