Stir Fried Satay Chicken

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


    7 people made this

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 13 collections