Satay Chicken Stirfry

This is the BEST satay sauce - it is liquid gold!

My satay noodle stirfry was so popular, I knew I had to make it into a chicken stirfry to serve with rice, because who doesn’t love rice soaked in a satay sauce?!

This is a really quick and easy weeknight meal that your family will love!

I love to pack it full of veges so its colourful. My secret to the perfectly cooked chicken in a stirfry is also in this recipe - coating it in cornflour, soy and chinese rice wine keeps it super juicy!

Prep Time: 10 min

Cooking Time: 20 min

Serves: 4

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Ingredients:

Satay Sauce:

• Satay sauce: 

• 3/4 cup peanut butter 

• 1 TBS light soy (sub normal soy) 

• 1 tbs kecap manis 

• 1 TBS siracha 

• 1 cup coconut milk 

• 1 tbs fish sauce 

• 2.5 tsp curry powder 

• 1 tsp sugar 

• 1/2 cup water 

Stirfry:

• 1 onion sliced 

• 2 garlic cloves crushed 

• 1 chicken breast, cut into thin pieces

• 2 TSP cornflour

• 1 TBS Chinese cooking wine

• 2 TSP soy sauce

• Veges of choice - I did broccoli, snowpeas and capsicum 

• Spring onions & crushed peanuts for garnish 

• Rice to serve

Method: 

Mix all of the satay sauce ingredients together with a fork/whisk until it all comes together and is no longer lumpy. Set aside

Combine the cornflour, soy and Chinese cooking wine. Add the chicken and toss until coated. Set aside for 15 mins

Heat a wok over a high heat and cook the chicken in batches until they are nice and golden. Set aside

Add your onions and garlic.

Cook for a few minutes until they start to brown.

Add in your vegetables and cook for a 5 minutes until softened.

Add the chicken back in

Pour the sauce over and stir through.

Let it simmer for about 5 mins until the sauce reduces and thickens

Top with spring onions and crushed peanuts

Serve with rice & enjoy!