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SERVES 4
Olive oil, to fry
600g boneless chicken thighs, sliced into strips
⅓ cup wok sauce*
3 tbs peanut butter
8 roti*
¼ cup mayo
1 tbs lemon juice
1 bag slaw
½ cup chopped roasted peanuts
Pickled Chopped Onions, to serve
Fresh coriander sprigs, to serve
Heat a fry pan over medium-high heat, add a drizzle of olive oil and stir-fry the chicken
for 3 to 4 minutes until cooked.
In a small bowl, whisk together wok sauce and peanut butter, pour into the pan with
the chicken and cook for another 5 minutes.
Meanwhile, pan-fry each roti in a dry pan over medium-high heat until golden on both
sides. Combine the mayo and lemon juice in a bowl, then toss through the slaw.
To build the hawker roll, pop some slaw down the middle of each roti, add the chicken
and sauce, and top with the peanuts, onions and coriander sprigs.
*Roti: I usually buy frozen roti from Asian supermarkets.
Wok sauce: I use Pepper & Me Rock Out with Your Wok Out, but you can substitute with
any soy/honey based stir-fry sauce.
