Chicken Satay Stir-fry
This delicious Chicken and Peanut Stir-fry combines tender chicken strips with a medley of colorful vegetables in a rich, creamy peanut sauce. The blend of savory soy sauce, aromatic spices, and nutty peanut butter creates a satisfying and flavorsome dish that pairs beautifully with fluffy jasmine rice. Garnish with fresh coriander and crunchy nuts for a delightful finish.
— Constant Cookbook
Ingredients
- 1 lb chicken breast (sliced)
- 1 onion (peeled and sliced)
- 2 crushed garlic cloves
- 2 tbsp groundnut oil
- 1 carrot (thinly sliced into matchstick size)
- 1/2 capsicum (seeded and sliced)
- 3-4 tbsp peanut butter
- garnish:
- 1 tbsp chopped coriander
- 1 tbsp chopped nuts
- marinade:
- 2 tbsp light soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 tsp chinese five-spice powder
- 2 crushed garlic cloves
Instructions
- Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
- Drain the chicken, reserving any marinade.
- Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
- Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
- Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
- Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts
Yield
Serves 4
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