Home Recipes Products Menu
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

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.

You might also like…

Done in 30

Chicken Katsu

20 min prep
10 min cook
Done in 30, Busy Weeknights

Simple chicken and herb salad

10 min prep
15 min cook
Done in 30, Busy Weeknights

Chicken parmigiana with chips and salad

10 min prep
20 min cook
Done in 30, Busy Weeknights

Chicken parmigiana with chips and salad

10 min prep
20 min cook
Done in 30, Nutritious Turkey

Traditional style turkey bolognese

15 min prep
15 min cook
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard