Make dinner in about 30 minutes with this totally delicious Satay Chicken Stir Fry which uses peanut butter, creamy coconut milk and your favourite vegetables. You could also substitute the chicken for beef.
For the stir fry
Baking soda is typically used in Chinese cooking to tenderise meat. You can, of course, omit the baking soda, if you prefer.
I use a mild curry powder for this recipe, but you can use any blend which is intended for Chinese or Indian cooking.
I have intentionally kept this recipe mild in spice so that my young children can also enjoy this dish. You can increase the heat by adding maybe 1/4 teaspoon or so of ground chilli powder to the Satay Sauce. But make sure you are using pure ground chillies and not a chilli spice mix – check the ingredients, and your best bet for finding pure ground chillies is from your Asian grocer.
I think this dish is best served with steamed Jasmine rice, but it also works well with brown rice or a wild rice mix. As a student, I loved eating this dish with instant curly ramen noodles.
You can also substitute the chicken for beef. I recommend a cut such as entrecôte, fillet or sirloin.
Other vegetables can also be used in this recipe, including:
* green beans
* snap peas
* snow peas
* baby corn
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.