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10 best Chinese fakeaways

Ditch the takeaway menu and try out our top Chinese-inspired fakeaway recipes. Not only do they pack all of the same rich and aromatic flavours, but they can they be cooked in less time than they would take to get to your door!

Satay chicken meatballs
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Satay chicken meatballs

Southeast Asian flavours are the inspiration behind this sizzling satay chicken meatball recipe, where smooth peanut butter adds a nutty bite to a warmly spiced curry sauce. Serve with rice noodles and a scattering of fiery chilli slices.

  1. Heat the oven to gas 7, 220˚C, fan 200˚C. Mix the mince, coriander stalks, curry paste and lime zest together and shape into 25 balls. Put the meatballs on a paper-lined baking tray and bake for 15 mins until lightly golden and cooked through.
  2. Heat the oil in a large frying pan on a medium heat and fry the onion and peppers for 7-8 mins until softening. Add the garlic, ginger, chilli and remaining curry paste and cook for a further 1 min. Stir in the peanut butter until the vegetables are well coated, then tip in the coconut milk, soy sauce and fish sauce; stir well. Allow to warm through for 2-3 mins, then stir in the meatballs and most of the coriander leaves.
  3. Meanwhile, cook the noodles to pack instructions. Stir the remaining coriander leaves and the lime juice into the sauce, then serve the meatballs over the noodles with lime wedges and the chilli slices scattered over.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

View full recipe details
  • Ingredients
  • 500g chicken thigh mince
  • 20g fresh coriander, leaves and stalks separated, stalks finely chopped
  • 130g Thai curry paste
  • 1 lime, finely zested, ½ juiced, plus wedges to serve
  • 1 tbsp vegetable oil​
  • 1 onion, finely chopped
  • 2 red peppers, sliced
  • 2 garlic cloves, finely chopped​
  • 3cm piece ginger, grated
  • 1 red chilli, most finely chopped, plus slices to serve
  • 100g smooth peanut butter
  • 400g tin reduced-fat coconut milk
  • 1 tbsp dark soy sauce
  • 2 tsp fish sauce
  • 200g dried rice vermicelli noodles