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.

Great meal ideas