Cooked - Chinese Satay Chicken Stir Fry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chinese Satay Chicken Stir Fry

2.0

8 oz / 250g chicken breast

¾ tsp baking soda ((bi carb soda) (optional))

½ tsp coriander powder

½ tsp cumin powder

¼ tsp turmeric powder

¼ tsp chilli powder ((Not US Chilli powder! See Note 1))

1 ½ tsp Curry Powder ((Note 2))

½ tsp salt

¼ tsp white pepper

1 ½ tbsp smooth peanut butter

2 tsp brown sugar

1 tsp light soy sauce ((Note 3))

2 tsp rice vinegar

2 tsp Sriracha ((or other hot sauce))

½ tsp lemongrass paste ((Note 4))

⅓ cup coconut milk ((full fat))

¼ cup water

1 tbsp peanut oil ((or other plain oil))

1 onion (, finely chopped)

2 garlic cloves (, minced)

Shallots/scallions (, sliced (optional garnish))

Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
Rinse well, pat dry with paper towel then place in a bowl.
Mix together Seasoning.
Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).
Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.
Heat oil in wok or skillet over high heat. Add onion and garlic, stir fry for 1 minute.
Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
Lower heat slightly, then add Sauce. Stir fry until it reduce down and becomes thicker - 1 to 1 ½ minutes.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.

Course🍽️Main Course

Diets🥛Dairy-free...

Category🥘Stir Fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 121 weeks ago

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