Chicken Satay Stir Fry
This chicken satay stir fry is an easy family friendly dinner, mild flavours and a yuumy peanut butter sauce.
Print
Pin
Rate
Servings: 4
Calories: 445kcal
RATE THIS RECIPE
Ingredients
- 1 tablespoon oil
- 2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon chilli flakes optional
- 400 g chicken breast
- 5 cups sliced vegetables
- 1 cup coconut cream 250 ml
- ¼ cup peanut butter 63 ml
- 1 tablespoon soy sauce 15 ml
- 1 teaspoon brown sugar
- 1 tablespoon lemon juice
- 2 tablespoon chopped nuts optional garnish
- 2 tablespoon coriander leaves optional garnish
Instructions
- Prep the chicken by slicing into 1 cm strips, Prep the vegetables by slicing into similar sized pieces ready to stir -fry. At this point I would also start cooking the rice or noodles you plan to serve with your satay stir fry so that everything is ready to serve at the same time.
- Heat oil in a large fry pan or wok. Add spices, fry for 30 secs-1min until lovely and fragrant. If you do not want heat in your satay chicken stir fry then you can leave out the chilli flakes.
- Add sliced meat or alternative, cook until sealed/browned.
- Add sliced vegetables, stir fry for a few minutes until just beginning to become tender.
- Add peanut butter, coconut cream, soy sauce, and brown sugar to the pan. Cook for 5 mins, stirring to ensure the peanut butter melts into the sauce.
- Remove from heat. Stir through the lemon juice.
- Serve with rice or noodles and garnish with corriander and chopped nuts.
Video
Notes
Tips
- Feel free to adjust the heat in this dish by adding or subtracting chilli flakes, alternatively leave them out entirely and just have the chilli flakes on the table so people can add it to taste.
- Slice the vegetables and chicken to similar sizes so that everything cooks at the same rate.
Ingredient Substitutions
- Chicken: This recipe can also be made with lean beef or lamb, firm tofu also works well.
- Peanut butter: You can use almond or cashew butter instead of peanut, although this does change the flavour profile.
- Vegetables: I typically use onion, capsicum, carrot, broccoli, and frozen green beans when I make this recipe, but you can use any combination of veggies that stir fry well in this recipe.
- Coconut cream: This recipe works equally as well with coconut milk.
- Lemon: A little acidity added at the end of cooking really helps bring out the flavors in this chicken satay stir fry, lime works just as well.
- Coriander: This is not essential and can be skipped.
- Chopped nuts: These can be skipped or subbed for any nuts such as cashews, or almonds
- Cumin and Turmeric: These 2 spices are essential to provide the satay flavour.
- Chilli flakes: These can be left out entirely or substituted for any form of chilli.
- Brown sugar: This can be substituted for any sugar or sweetener, it can also be left out, although the sweetness it adds does balance the flavour in the satay stir fry.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 17g | Protein: 32g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 487mg | Potassium: 1039mg | Fiber: 6g | Sugar: 5g | Vitamin A: 822IU | Vitamin C: 105mg | Calcium: 102mg | Iron: 4mg