Satay Chicken Hawker Roll
Jessica Gray
Think street food vibes with a Pepper & Me twist. Tender satay chicken, crunchy slaw, and a soft roll to soak it all up. Quick to make, fun to eat, and full of flavour.
Ingredients
- 600g boneless chicken thigh
- Olive oil
- 8 roti (frozen, can be easily purchased at an Asian grocer)
- 1 tbsp Goan to Bombay
- ½ cup Satay Swift
- 1 bag slaw
- ¼ cup mayo
- 1 tablespoon lemon juice
- Fresh coriander
- ½ cup chopped roasted peanuts
- Pickled red onions
Directions
- Slice the chicken thigh into strips. Heat a fry pan over a medium high heat, drizzle with olive oil and add chicken and Goan to Bombay seasoning.
- Stir fry for 3-4 minutes.
- Pour Satay Swift into the pan and cook for another 5 minutes.
- Pan fry each roti in a dry pan over a medium high heat until golden on each side.
- Mix the mayo and lemon juice in a bowl and toss through the slaw.
- To build the hawker roll pop some slaw down the middle and add the chicken on top.
- Garnish with pickled red onions, chopped roasted peanuts and fresh coriander.
