Satay chicken stir-fry (for two)
2 serves
15 m
10 m
Ingredients
See recipe for serves 4 here
- 3 teaspoons reduced salt soy sauce
- 2 teaspoons Thai chilli jam
- 1 tablespoon crunchy or smooth peanut butter (see tip)
- 2 teaspoons lime juice
- ½ teaspoon brown sugar
- 250 g chicken breast fillet, cut into thin strips
- 3 teaspoons sunflower oil
- ½ onion, sliced
- 1 small carrot, halved lengthways, thinly sliced
- ½ large red capsicum, chopped
- 100 g green beans, trimmed, halved
- 100 g brown rice vermicelli
- Lime wedges, to serve
Method
Step 1
Combine soy sauce, chilli jam, peanut butter, lime juice, sugar and 1 tablespoon water in a small jug. Mix well. Set aside.
Step 2
Place chicken in a bowl. Add oil and toss to coat. Heat a non-stick wok over a high heat. Add chicken and stir-fry for 2-3 minutes, until just cooked. Remove and set aside.
Step 3
Add onion, carrot and 2 teaspoons water to hot wok. Stir-fry for 2 minutes or until lightly browned. Add capsicum and beans. Stir-fry for a further 2 minutes.
Step 4
Return chicken to wok with sauce mixture. Stir-fry until combined and hot.
Step 5
Meanwhile, cook noodles following packet instructions. Drain. Serve stir-fry and noodles with lime wedges.
Tips
- Choose peanut butter made from 100% peanuts with no added sugar and no added salt.
- For a shortcut, replace chicken breast fillets with 250 g chicken breast stir-fry strips.
- You can use soba noodles instead of brown rice vermicelli or replace noodles with ½ cup cooked brown rice per serving, if preferred.
