Chicken satay stir-fry

Chicken satay stir-fry


1 person made this

About this recipe: An Indonesian-style stir-fry combining colourful crunchy vegetables and tender chicken strips. Serve with toasted white or wholemeal pita bread.

Zoë Harpham

Serves: 4 

  • ¼ cup (80 g) smooth peanut butter
  • ⅓ cup (80 ml) reduced-fat coconut milk
  • 2 tablespoons (30ml) diluted salt-reduced or homemade chicken stock (recipes on this website)
  • 1 lemon, zest finely grated
  • 1 tablespoon (15ml) vegetable oil
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 350 g skinless chicken breast fillets, cut into thin strips
  • 1 tablespoon five-spice powder
  • 1 red capsicum, deseeded and sliced
  • 2 carrots, peeled and cut into julienne strips
  • 175 g button mushrooms, sliced
  • 2 tablespoons chopped fresh coriander

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
  2. Heat the oil in a wok or large frying pan over a high heat. Add the garlic and chilli and stir-fry for 30 seconds to release the flavours.
  3. Add the chicken and five-spice powder and stir-fry for 3–4 minutes until the chicken has coloured all over. Add the red capsicum, carrots and mushrooms and stir-fry for 2–3 minutes until slightly softened.
  4. Pour the peanut butter mixture into the wok and stir-fry for a further 2–3 minutes until the chicken is cooked through and tender. Remove from the heat, stir in the chopped coriander and serve immediately.

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