Chicken satay stir-fry
35 mins
An Indonesian-style stir-fry combining colourful crunchy vegetables and tender chicken strips. Serve with toasted white or wholemeal pita bread.
Zoë Harpham
1 person made this
Ingredients
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
Directions
Prep:20min ›
Cook:15min ›
Ready in:35min
- In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
- 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.
- 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.
- 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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