Name: Satay chicken stirfry
Ingredients: 8 oz chicken breast; Produce; 1/4 tsp Chilli; 1/2 tsp coriander powder; 2 garlic cloves; 1 onion; 2 shalllots/ scallions; Canned goods; 1/3 cup coconut milk; Condiments; 1 1/2 tbls peanut butter; 2 tsp soy sauce; 2 tsp sriracha; Baking and spices; 1 tsp baking soda; 2 tsp brown sugar; 1 1/2 tsp curry powder; 1/2 tsp salt; 1/4 tsp tumeric powder; Oils and vinegar; 1 tbsp peanut oil; 2 tsp rice vinegar; Nuts and seeds; 1/2 tsp cumin powder; Liquids; 1/4 cup water

Satay chicken stirfry. A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice. And eating it for approximately forever.

This is a made from scratch chicken satay recipe, and there is every possibility you already have everything you need to make this. On tonight's menu is this simple satay chicken stir fry so let's cook. We've got a packet of the traditional stir fry mix. You can have Satay chicken stirfry using 26 ingredients and 8 steps. Here is how you cook that.

Ingredients of Satay chicken stirfry

Prepare 8 oz of chicken breast.
It's of Produce.
You need 1/4 tsp of Chilli.
It's 1/2 tsp of coriander powder.
It's 2 of garlic cloves.
You need 1 of onion.
Prepare 2 of shalllots/ scallions.
It's of Canned goods.
It's 1/3 cup of coconut milk.
Prepare of Condiments.
Prepare 1 1/2 tbls of peanut butter.
You need 2 tsp of soy sauce.
Prepare 2 tsp of sriracha.
Prepare of Baking and spices.
It's 1 tsp of baking soda.
Prepare 2 tsp of brown sugar.
You need 1 1/2 tsp of curry powder.
Prepare 1/2 tsp of salt.
Prepare 1/4 tsp of tumeric powder.
You need of Oils and vinegar.
It's 1 tbsp of peanut oil.
It's 2 tsp of rice vinegar.
It's of Nuts and seeds.
It's 1/2 tsp of cumin powder.
Prepare of Liquids.
You need 1/4 cup of water.

And we've got some of the Coles Satay Simmer Sauce. Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Add the onion and stir-fry for half a minute. Add the cabbage, carrot and bok choy and stir-fry for another minute.

Satay chicken stirfry instructions

Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes..
Rinse well, pat dry with paper towel..
Mix together seasoning. Coriander, cumin, tumeric, chilli, curry, salt and pepper. Sprinkle 1 tsp of seasoning over chicken. Mix to coat then set aside for 10 mins..
Sauce. Mix together the sauce ingredients; peanut butter, brown sugar, soy sauce, rice vinegar, sriracha, coconut milk. Add remaining seasoning. Mix then add water and mix...
Stir fry. Heat peanut oil in skillet over high heat. Add onion and garlic, stir fry for 1 minute..
Add chicken and stir fry for 2 minutes until just cooked through and a bit browned..
Lower heat slightly, then add sauce. Stir fry until it is reduced down and becomes thicker 1 to 1 1/2 minutes..
Serve immediately with rice, garnished with shalllots / scallions..

Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce. The marinade thickened and clung to the chicken. The only complaint I have using my version is the chicken was a tad salty even though I used low salt soy sauce. Serve the chicken and its delicious sauce—made from coconut milk, peanut butter, and soy sauce—over rice. Get the recipe for Satay Chicken Stir-Fry With Snow Peas.