Chicken satay stir-fry

This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Serve with toasted white or whole wheat pita bread.

Servings Prep Time Cook Time
4servings 20minutes 15minutes
Servings Prep Time
4servings 20minutes
Cook Time
Servings: servings
Servings: servings
  1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
  2. Heat the oil in a wok or large frying pan over a high heat. Add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
  3. Add the chicken and five-spice powder and stir-fry for 3-4 minutes until the chicken has coloured all over. Add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
  4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender. Remove from the heat, stir in the chopped cilantro and serve immediately.
Recipe Notes

Cook's tip: You can spice things up a little by leaving the seeds in the chili pepper - chili peppers contain most of their heat in the seeds and membrane.

Variation: Turkey breasts could be used in place of chicken, 2 small zucchini rather than carrots and a drained can of sliced bamboo shoots as an alternative to the button mushrooms.

Each serving: 28.5 g protein, 20.5 g fat of which 4 g saturates, 8.5 g carbohydrate, 5.5 g fibre, 342 Calories