Malaysian Peanut Satay chicken- 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
Banh Mi Salad- 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
- ¼ cup fresh coriander, leaves and stem for garnish
- Sliced red chilli (optional)
| Malaysian Peanut Satay chicken- 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- 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
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