Easy Satay Chicken Stir Fry

Easy Satay Chicken Stir Fry


1 person made this

You can use any vegetables you like in a satay chicken stir fry, these are just what I had on hand.


Serves: 4 

  • 1 tablespoon oil
  • 350g chicken, diced
  • 1 chicken stock cube
  • 1 teaspoon chilli powder, or to taste
  • 2 onions, peeled and sliced
  • 2-3 carrots, peeled and julienned
  • 1-2 red capsicums, thinly sliced
  • 150g mushrooms, sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons peanut butter
  • 3 tablespoons dark soy sauce
  • 6 tablespoons milk
  • 1 (225g) tin bamboo shoots, drained
  • 1 (225g) tin water chestnuts, drained and sliced
  • 250g dried egg noodles

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat a little oil in a wok over medium heat. Add the chicken, then crumble over the stock cube and add the chilli powder. Stir fry until chicken is no longer pink in the centre, 5-10 minutes.
  2. Add the onions, carrots, capsicums, mushrooms and garlic. Stir fry over high heat 5-10 minutes until softened but not browned. Reduce heat to low while you make the sauce.
  3. Put the peanut butter and soy sauce in a small saucepan over low heat and stir well. Gradually stir in the milk, a spoonful at a time. Pour into the wok and mix well. Add the bamboo shoots and water chestnuts.
  4. Meanwhile, cook the egg noodles in boiling salted water about 4 minutes or until soft, then drain and add to the wok. Serve immediately.

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