• 4
    Serves
  • 15
    Min Prep
  • 15
    Min Cooking
Chicken Stirfry Fresh

Ingredients

  • 500g (about 1 tray pack) Fresh Chicken Stirfry
  • ¼ cup vegetable oil for frying
  • 1 bunch baby bok choy, trimmed, washed and cut into 4cm pieces
  • 1 onion, peeled and cut into thin wedges
  • 125g green beans, trimmed and blanched
  • 4 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 1 long red chilli, finely sliced
  • 1 cup water
  • ½ cup smooth peanut butter
  • ⅓  cup sweet chilli sauce
  • 3 teaspoons fish sauce
  • Microwave rice, to serve
  • Coriander leaves, to serve
  • Peanuts, chopped, to serve (optional)

Method

  1. Heat 1 tablespoon of oil in a wok and stir-fry the chicken over high heat in 2 batches for about 4 minutes each or until the chicken is just cooked through. Remove and set aside.
  2. Heat a little extra oil in the wok and quickly stir-fry the bok choy for 1 minute or until bright green, remove and set aside.
  3. Heat the remaining oil and stir-fry the onion for 2-3 minutes, add the beans, garlic, ginger and chilli and cook for a further 1 minute.
  4. Return the chicken to the wok with the water, peanut butter, sweet chilli and fish sauce. Reduce the heat and stir until the sauce becomes smooth, then simmer for 2 minutes or until the chicken is heated through. Toss through the bok choy.
  5. Serve chicken satay with rice and scatter with coriander leaves and peanuts, if using.

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