Stir Fried Satay Chicken

Stir Fried Satay Chicken


7 people made this

This stir fry included peanut butter for an Indonesian satay flavour. It's delicious served with rice or flatbread.

Zoë Harpham

Serves: 4 

  • 1/4 cup (80g) smooth peanut butter
  • 1/3 cup (80ml) reduced-fat coconut milk
  • 2 tablespoons chicken stock
  • 1 lemon, zest finely grated
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 350g 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
  • 175g button mushrooms, sliced
  • 2 tablespoons chopped fresh coriander

Preparation: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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