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Satay Chicken Rolls with Quick Pickled Vegetables
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Satay Chicken Rolls with Quick Pickled Vegetables

Here’s a fresh, exciting take on the humble filled roll. This Asian-inspired chicken recipe is full of great flavours including the satay chicken, pickled vegetables and herbs. Ideal for summer entertaining where one will never be enough.

Makes 6 rolls
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
Pickled Vegetables
2 Tbsp boiling water
1 Tbsp sugar
1 Tbsp white wine vinegar
¼ tsp salt
1 Lebanese cucumber
1 small carrot, cut into very fine matchsticks
1 shallot, thinly sliced
400 g boneless chicken, sliced thinly
125 g pouch Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce
6 crusty bread rolls
¼ cup coriander leaves
2 Tbsp mint leaves, roughly chopped

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
madewith image
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Malaysian Peanut Satay

Discover Malaysian flavours with Wattie's WOK Creations Malaysian Peanut Satay Sauce. Roasted peanuts and smooth coconut milk, combined with a hint of chilli and a blend of exotic spices, for a versatile mid-week Malaysian stir-fry.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method
Step 1
1. Place the boiling water in a bowl with the sugar, vinegar and salt. Stir to dissolve. Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Cut the cucumber into fine matchsticks. Add to the vinegar mixture with the carrot and shallot. Mix well then set aside while preparing the chicken.
Step 2
2. Heat a dash of oil in a frying pan over medium high heat. Add the chicken and stir fry for 3 to 4 minutes or until golden. Add the Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce
and stir fry for a further 3 to 4 minutes or until the chicken is cooked through.
Step 3
3. Cut the bread rolls in half but not all the way through. Place some of the warm chicken in each roll and top with the pickled vegetables. Top with coriander and mint.
Tips
We used bake at home dinner rolls but any crusty bread rolls will work well.
Replace the carrot in the pickled cucumber recipe with a thinly sliced long red chilli, or add chilli as an extra
Extra pickled vegetables will keep refrigerated for 3 to 4 days - a great addition to a lettuce salad.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Pickled Vegetables
2 Tbsp boiling water
1 Tbsp sugar
1 Tbsp white wine vinegar
¼ tsp salt
1 L ebanese cucumber
1 small carrot, cut into very fine matchsticks
1 shallot, thinly sliced
400 g boneless chicken, sliced thinly
125 g pouch Wattie's Wok Creations Malaysian Peanut Satay Stir-Fry Sauce
6 crusty bread rolls
¼ cup coriander leaves
2 Tbsp mint leaves, roughly chopped
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