• sandrabrandalise


Updated: Aug 4, 2019

COOKBOOK: Mag Recipe

The satay chicken was delicious! But I made a cooking mistake, I looked in the pantry and thought I had so

y sauce…….when it was time to use it I realised it wasn’t light soy sauce.

Use light soy not dark, it will make a difference

Hope you enjoy


Serves 4

2 tablespoons olive oil

500g chicken thigh fillets

1/2 cup of bottled satay marinade

4 cups cooked rice

2 tablespoons peanut oil

1 tablespoon butter

2 x eggs, lightly beaten

4 bacon rashes, trimmed and diced

250g mixed corn and peas

3 shallots, sliced thinly

60ml light soy sauce

Heat the oil and fry the chicken on each side for approx 3-4 mins. or until cooked through. Remove and slice into 3 portions. Set aside.

Heat butter in a flat frying pan. Add the egg and spread over the base of the pan. Allow it to set. Once set, take one side of the egg to meet with the other side of the pan. Using a spatula, flip it over carefully. Remove and slice into strips.

In the same pan fry the bacon until crispy. Add the corn and peas. Fry for a minute. Add the omelette strips. Set aside.

In a wok, add peanut oil. Allow to heat. Add the cooked rice. Allow it to lightly fry (for less than a minute) then add the bacon mixture. Add the shallots. Add the soy sauce. Combine well in the wok.

Place the rice on a serving plate, topped with the satay chicken. Ready to serve.

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