Satay Chicken

A quick, easy and always delicious satay recipe. Chilli optional or de-seed for less heat.

Ingredients

• 2 chicken breast – sliced into 1cm pieces
• 1 red capsicum – diced
• 1 brown onion – sliced
• 1 carrot – sliced
• 1 cup snow peas 
• 1 cup mushrooms – sliced

Sauce

• ½ cup peanut butter
• ½ cup coconut milk
• ¼ cup soy sauce
• 2 garlic cloves – peeled
• 1 lime
• 1 red chilli (optional)

Rice or hokkien noodles to serve

Method

1. Peel onion and slice into rings. Slice mushrooms and capsicum, and chop carrots into thin sticks. Snap off the leafy bit of the snowpeas and pull back to remove the string.
2. Chop chicken into 1 cm pieces.
3. Once meat and veg are prepped, microwave rice or noodles (or prepare according to packet instructions).
4. Prepare sauce – in a blender or small food processor, add the peanut butter, coconut milk, soy sauce, peeled garlic and as much red chilli as you like. Slice the lime and squeeze in half. Blitz until smooth – add a dash of water if needed to thin out.
5. Heat a large fry pan or wok, add a splash of olive oil once heated. Add the chicken and cook for 3 – 4 minutes or until browned. Then add the mushroom and onion and cook for another 3 minutes. Once the chicken is cooked through, add the remaining veggies and prepared sauce and stir together – let simmer for 1 – 2 minutes (so veggies remain crunchy).
6. Serve with rice or noodles.