Chicken Peanut Satay Stir-Fry
Ingredients
- 800g chicken breast, sliced (raw)
- 2 tbsp sesame oil (30ml)
- 2 red peppers, sliced (≈300g)
- 2 onions, sliced (≈200g)
- 4 carrots, julienned (≈300g)
- 4 garlic cloves, minced
- 2 thumb-sized pieces ginger, grated (≈40g)
- 4 tbsp smooth peanut butter (≈60g)
- 1 × 400ml tin light coconut milk
- 8 tbsp low-salt soy sauce (120ml)
- 2 tbsp lime juice (30ml)
- 1 tbsp honey (20g)
- 2 tsp chilli flakes (optional)
- 2 tbsp chopped peanuts (≈20g), for garnish
- Steamed rice or noodles, to serve
How to preprare
- Heat 1 tbsp sesame oil in a wok, stir-fry chicken for 6 minutes until golden. Remove and set aside.
- Add remaining oil, stir-fry peppers, onions, and carrots for 4 minutes. Add garlic and ginger, cook 1 minute.
- In a bowl, whisk together peanut butter, light coconut milk, soy sauce, lime juice, honey, and chilli flakes.
- Return chicken to the wok, pour over sauce, and simmer for 3 minutes until thickened and glossy.
- Garnish with chopped peanuts and serve hot with rice or noodles.
Note
Swap peanuts for cashews for a creamier flavour
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