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Chicken Satay Fakeaway

Perfect week night pick me up, from @eatwithella_



  • Chicken Breast (diced) 300g
  • Sweet Pepper 2 (mixed colour)
  • Large Onion 2
  • Mayflower Cantonese Satay Stir Fry Sauce 1 Pot
  • Cajun Spice 3 Teaspoons
  • Spring Onions 2 Bunches
  • Sunflower Oil 3 Tablespoons
  • Frozen Peas 150g
  • Long Grain Rice 150g
  • Medium Eggs 2
  • Large Potatoes 175g
  • Garlic 2 Cloves


  1. Satay Chicken: Coat the chicken in half of the Cajun spice and fry until sealed. Slice 1 onion and the peppers length ways, 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 sauce and stir until piping hot.
  2. 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.
  3. Salt and Pepper chips: Pre-heat oven to medium heat. Slice potatoes and 1 onion length ways, 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  
Mayflower Cantonese Satay Stir Fry Sauce

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Mayflower Cantonese Satay Stir Fry Sauce

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