Chicken satay bánh-mì with pickled chillies

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1929
Chicken_Satay_Banh_Mi_Easy food

Serves 4


For the pickled chillies:
2 red chillies, thinly sliced
2 tbsp rice wine vinegar
1 tsp caster sugar


For the chicken:
3 chicken fillets, sliced into strips
2 tbsp vegetable oil


For the satay sauce:
2 tbsp crunchy peanut butter
2 tbsp light soy sauce
1 tbsp Thai red curry paste
30ml lime juice
40ml water


To assemble:
4 petits pains
Small bunch of fresh coriander, chopped
2 carrots, cut into matchsticks
2 tbsp roasted peanuts, finely chopped
Handful of ready-made crispy onions


  1. In a small bowl, combine the rice vinegar and sugar and stir until the sugar has dissolved. Add the chillies and set aside.
  2. In a bowl, whisk together all of the ingredients for the sauce until well combined.
  3. Heat the oil in a large pan over a medium-high heat and cook the chicken until golden and cooked throughout.
  4. Split the baguettes in half and stuff each with chopped coriander and carrot matchsticks. Add the chicken, then drizzle generously with the satay sauce.
  5. Top with the crispy onions, roasted peanuts and pickled chillies.

Per Serving: 629kcals, 23.9g fat (4.9g saturated), 60.1g carbs (4.1g sugars), 40.5g protein, 2.7g fibre, 0.723g sodium


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