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Satay Chicken Stir Fry

satay chicken stir fry

5 from 15 reviews

Gluten FreeDairy Free

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 or tofu.

Ingredients

For the Chicken Marinade

For the Satay Sauce

For the Stir-Fry

Instructions

For the Chicken Marinade

  1. Place the chicken in a bowl and sprinkle over the baking soda and curry powder.
  2. Use a pair of chopsticks or tongs to mix everything together.
  3. Set the chicken aside for 10-15 minutes while you get on with the rest of the recipe.

For the Satay Sauce

  1. I like to do this in a large measuring jug by first measuring the coconut milk, followed by the water, and then whisk in the rest of the ingredients.

For the Stir-Fry

  1. Heat a large saucepan or wok over high heat with a few tablespoons of oil.
  2. Cook the chicken in batches until lightly golden. The chicken does not need to be fully cooked through at this stage.
  3. Use a slotted spoon to remove the chicken to a bowl.
  4. If necessary, add more oil to the saucepan.
  5. Cook the capsicums (bell peppers) for a few minutes.
  6. Add the onion, garlic and lemongrass.
  7. Sauté for a few minutes until the vegetables have softened slightly.
  8. Return the chicken to the pan, together with any juices which have collected in the bowl.
  9. Add the satay sauce and give everything a good mix.
  10. Simmer gently for a few minutes.
  11. If the sauce is too thick, add some more coconut milk and/or boiling water, until you have the desired consistency. Coconut milk will add further richness and flavour to the sauce, whilst water will slightly dilute or tone down the flavours if the sauce is too strong.
  12. Be careful not to simmer for too long as the vegetables may overcook. Ideally, the vegetables should still have some crunch.
  13. If you are using cashew nuts, either stir them through the sauce to warm them through, or sprinkle them on top to retain their crunch.
  14. Garnish with spring onions (scallions) and coriander (cilantro) before serving.
  15. Serve with steamed Jasmine rice or ramen noodles.

Kitchen Notes

USING BAKING SODA
Baking soda is typically used in Chinese cooking to tenderise meat. You can, of course, omit the baking soda, if you prefer. 

WHAT TYPE OF CURRY POWDER?
I use a mild curry powder for this recipe, but you can use any blend which is intended for Chinese or Indian cooking.

MAKE IT SPICY
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.

MAKE IT WITH BEEF
You can substitute the chicken for beef. I recommend a cut such as entrecôte, fillet or sirloin. 

MAKE IT VEGETARIAN
You can substitute the chicken for firm tofu. Cut the tofu into thick slices, and then cut them into small pieces, similar in size to the vegetables. Once you have added the satay sauce to the vegetables, add the tofu and cook until they are warmed through.

SERVE IT WITH RICE OR NOODLES
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.

VARIATIONS
Other vegetables can also be used in this recipe, including:
* green beans
* snap peas
* snow peas
* carrots
* broccoli
* baby corn

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition