Satay Chicken Stirfry

Satay Chicken Stirfry


2 people made this

This is a bit different. Chicken breasts are pounded out and stir fried in a sauce containing lime juice, soy, ginger and peanut butter.

Serves: 4 

  • 4 skinless chicken breast fillets, pounded to 5mm thickness
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 1 green capsicum, diced
  • 2 spring onions, sliced
  • 1/2 cup tomatoes, diced
  • 1/2 cup chicken stock
  • 1/4 cup peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 3/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Coat chicken with flour. Heat the oil in a wok or large frypan and cook the chicken 90 seconds on either side. Remove to a plate.
  2. Add capsicum and spring onions to work and fry 3 minutes. Add all remaining ingredients and bring to a simmer. Cook five minutes, add the chicken to reheat and serve.

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Reviews (1)


Quite good. needed more soy sauce for me. If you are serving it over noodles or rice, you will need to probably double the sauce - 04 Jun 2015

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