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Stir-fried chicken with satay sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up flavorful satay chicken with loads of veggies in no time.
Ingredients:
  • Light olive oil spray
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely grated
  • 250ml (1 cup) coconut milk
  • 41.60 gm light crunchy peanut butter
  • 3 tsp kecap manis
  • 2 eggs
  • 2 egg whites
  • 600g chicken breast fillets, thinly sliced
  • 1 garlic clove, extra, crushed
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 x 125g pkt baby corn, halved diagonally
  • 150g snow peas, trimmed, halved diagonally
  • 80ml (1/3 cup) chicken style liquid stock
  • Pinch of ground white pepper
  • Steamed white rice, to serve
  • Coriander sprigs, to serve
  • Shallots, thinly sliced, to serve
  • Lime wedges, to serve
Instructions:
  • Grease a saucepan with olive oil spray and heat over medium. Sauté garlic and ginger for 3 minutes. Stir in evaporated milk and peanut butter, cook for 5 minutes until sauce thickens. Mix in 2 teaspoons of kecap manis, then cover to keep warm after removing from heat.
  • Whisk eggs and egg whites lightly. Heat a wok over high heat, spray with olive oil spray, and add half the egg, swirling to cover the base. Lift edges as egg sets to allow uncooked egg to run underneath. Cook for 1-2 minutes until set, then flip and cook for 30 seconds more. Transfer to a plate and repeat with the remaining egg.
  • Clean the wok and spray with olive oil. Cook chicken in three batches until golden, transferring each batch to a plate. Reheat the wok between batches.
  • Toss in the additional garlic and stir in the wok for 1 minute. Incorporate capsicum, corn, and snow peas, and stir for another minute. Pour in the stock and cook while stirring for 5 minutes until the liquid evaporates and the vegetables reach a tender-crisp texture. Mix in the chicken, pepper, and remaining kecap manis.
  • Slice the omelette thinly. Divide the rice among serving bowls and top with the stir-fry. Drizzle the sauce over the top, then add the sliced omelette, coriander, and shallot. Serve with lime wedges.

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