Easy Satay Chicken Stir Fry

    45 minutes

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

    2 people made this

    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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