Two step chicken satay

Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:20
  • 15ml - oil
  • 4 - chicken breasts, cut into strips
  • 5ml - red curry paste
  • 1bunch - spring onions, chopped
  • 100g - mangetout, julienned
  • 100g - baby mealies, sliced in half lengthwise
  • 30ml - crunchy peanut butter
  • 30ml - soy sauce
  • 5ml - fish sauce
  • 5ml - brown sugar
  • 1 - tin coconut milk
  • - fresh coriander and cooked rice
Heat a wok or frying pan on high heat, then add the oil followed by the chicken, curry paste and spring onions. Stir-fry for 2-3 minutes until the chicken strips are golden brown. Then add the mangetouts and mealies, along with the peanut butter, soy and fish sauce, and sugar, and stir-fry for another minute.

Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.

Text and image: Home magazine

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