Ingredients
- 250g chicken breast. If possible place chicken into the freezer until partially frozen––firm but not solid (this makes it easier to cut into even pieces).
- 2 tsp cornflour
- One carrot, thinly sliced
- One handful of broccoli, cut into small bite sized pieces
- ½ red capsicum, sliced
- ½ green capsicum, sliced
- ½ yellow / orange capsicum, sliced
- 1 onion chopped into quarters and peeled into layers
- 1 TBSP sesame oil
- 2 TBSP vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- ½ chicken stock cube
- Satay Sauce:
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 tsp curry powder
- 1 tsp chilli powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp peanut butter
- 3 tsp brown sugar
- 2 tsp soy sauce
- 1 tsp fish sauce
- 3 tsp Sriracha
- 1 tsp lemongrass paste
- 2/3 cup coconut milk
- 1/2 cup water
- 1 tsp lime juice
Method
- Prepare chicken: • Slice chicken thinly. Place in a bowl with corn flour, use fingers to coat. Set aside.
- Satay Sauce: • Add all ingredients except lime juice to a small saucepan and mix. Heat on low to medium heat, stirring constantly until thickened and almost simmering, but don’t let it boil. Add lime juice and set aside.
- Cook chicken • To sear, place wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque. Lower heat to medium and stir fry for another 1 ½ - 2 minutes, stirring continuously until just cooked through and a bit browned. Set aside.
- Cook Vegies: • Add sesame oil to the wok.
- • Add onion, chilli and garlic, stir fry for 1 minute.
- • Add the carrots and broccoli. Fry for about 2 minutes. Add 1/3 cup water and ½ crumbled chicken stock cube. Stir constantly till absorbed. Add other vegetable and fry until cooked, about another 2-3 minutes.
- • Add chicken and satay sauce, lower heat to medium and continue to heat, stirring until heated through.
- • Serve with rice.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML
