Easy satay chicken stir-fry

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.