Chicken Satay Sandwich
Hovis® Buttermilk Sub Rolls provide the perfect pillowy base for this vibrant, street-food-inspired feast. Brimming with aromatic satay chicken, creamy peanut sauce, and the sharp crunch of home-pickled radishes and carrots, every mouthful is a balance of warm spice and zesty freshness. Finished with a kick of red chilli and fragrant coriander, it’s a bold, café-style lunch you can whip up in your own kitchen: no passport required!
Made with Hovis® 4 Buttermilk Sub Rolls
Preparation time: 30 mins
Cook time: 5 mins
Serves 2
Ingredients
- 1 large carrot, thinly sliced
- 3-4 radishes, thinly sliced
- 100ml water
- 100ml white vinegar
- 2 tbsp white sugar
- 2 chicken breasts, cut into bite-sized pieces
- 100ml coconut milk
- 1 tbsp mild curry powder
- 1 tsp soy sauce
- ½ tsp turmeric
- 1 tsp brown sugar
- 1 clove garlic, minced
- A pinch of salt
- 100ml coconut milk
- 3 tbsp smooth peanut butter
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp red curry paste
- A squeeze of lime juice
- 2 Hovis Buttermilk Sub Rolls®
- Mayonnaise
- Cucumber, thinly sliced into ribbons
- Fresh red chilli, sliced
- Fresh coriander, roughly chopped
Tip
Toast the rolls. Before you start assembling, slice your sub rolls and lightly toast the inside face under a grill or in a dry pan until they are golden brown.Method
In a small bowl, whisk together the water, white vinegar, and white sugar until the sugar has dissolved. Submerge the sliced carrots radishes in the liquid. Cover and place in the fridge for at least 30 minutes to pickle.
In a medium bowl, combine the coconut milk, curry powder, soy sauce, turmeric, brown sugar, garlic, and salt. Add the chicken pieces and stir until fully coated. Leave to marinate in the fridge for at least 20 minutes. Heat a splash of oil in a frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Set aside.
In a small saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, brown sugar, and red curry paste. Whisk constantly until the sauce is smooth and slightly thickened. Finish with a squeeze of fresh lime juice and remove from the heat.
Slice your buttermilk sub rolls in half.
Spread a generous layer of mayonnaise on one side of the roll.
Spread the warm satay sauce on the other side.
Layer on the cucumber ribbons, followed by the drained pickled carrots and radishes.
Top with a heap of the cooked chicken.
Finish with fresh red chilli and coriander for a bit of heat and freshness.
