Chicken Satay Fakeaway
A perfect weeknight pick-me-up created by @eatwithella_. This Chicken Satay Fakeaway features Cajun-spiced chicken and colourful veggies tossed in Mayflower Cantonese Satay Stir-Fry Sauce, served with egg-fried rice and homemade salt & pepper chips. Comfort food with a satay twist, all in about 45 minutes.
Have a go!
45 mins
Ingredients
Serves 2-3
- 300g chicken breast, diced
- 2 sweet peppers (mixed colours)
- 2 large onions
- 1 pot Mayflower Cantonese Satay Stir-Fry Sauce
- 3 tsp Cajun spice
- 2 bunches spring onions
- 3 tbsp sunflower oil
- 150g frozen peas
- 150g long grain rice
- 2 medium eggs
- 175g large potatoes
- 2 garlic cloves
Starring...
Cantonese Satay Stir Fry Sauce
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Method
- Satay Chicken: Coat the chicken in half of the Cajun spice and fry until sealed. Slice 1 onion and the peppers lengthways, and 1 bunch of spring onions into pieces 2cm in length. Add the vegetables to the pan and fry until soft. Pour in 1 pot of Mayflower Cantonese Satay Stir Fry Sauce and stir until piping hot.
- Egg fried rice: Rinse and boil rice for 18 minutes. Drain and fry with the half soy sauce and the peas. Whisk eggs, then cook for 4 minutes.
- Salt and Pepper chips: Pre-heat oven to medium heat. Slice potatoes and 1 onion lengthways, par boil the potatoes. Chop 1 bunch spring onions into pieces 2cm long then finely chop the chilli and the garlic. Place all the ingredients on a baking tray with half of the cajun spice and mix. Bake in the oven for 25 minutes. Drizzle on the soy sauce and ENJOY!
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