Satay chicken

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  • oil
  • 500g chicken, cut into strips
  • 1 clove garlic, chopped
  • 1 red chilli, chopped
  • 500g vegetables such as carrots, mangetout, baby corn and broccoli florets
  • 60ml fresh coriander, chopped
  • 1 lime, quartered
  • 45ml peanut butter
  • 4 tomatoes, chopped
  • 45ml soy sauce
  • 15ml fish sauce
  • 5ml brown sugar
  • extra peanuts for garnish

1. Preheat your wok. Mix 15ml oil through the chicken and fry at a high temperature until golden brown but still juicy. Spoon out, add a splash of oil to the wok and fry the garlic and chilli for a few seconds.

2. Add the vegetables and stir-fry until aromatic. The vegetables should still be crunchy, not soggy. Sprinkle the coriander over and season with lime juice; spoon out the vegetables and add to the chicken.

3. Add the remaining ingredients to the wok and stir until a sauce forms. Mix the sauce through the chicken and vegetable mixture or serve separately. Serve with steamed white rice or noodles.

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April 2023

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