Malaysian Chicken Satay Banh Mi
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
1/4 cup fresh coriander, leaves and stem for garnish
Sliced red chilli (optional)
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. For the Bahn Mi Salad, combine salt, sugar and vinegar and mix well. Add carrots and mix well. Stand for 10 minutes. Drain and set aside.