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Done in 30, Busy Weeknights

Easy satay chicken stir fry

Fill your kitchen with mouthwatering aromas in less than 30 minutes.

4SERVES
15MIN PREP
15MIN COOK
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INGREDIENTS

  • 500g Steggles Chicken Breast
  • 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)
COPY TO CLIPBOARD

METHOD

  1. Cut the chicken breast into 1cm strips.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve chicken satay with rice and scatter with coriander leaves and peanuts, if using.
  • 500g Steggles Chicken Breast
  • 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)
COPY TO CLIPBOARD
  1. Cut the chicken breast into 1cm strips.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve chicken satay with rice and scatter with coriander leaves and peanuts, if using.

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