Stirfry Chicken & Vegetables with Chilli Satay Sauce

Stirfry Chicken and Vegetables with Chilli Satay Sauce

OK I’ll admit it. I’m a mum now and I don’t have time to cook overly complicated fancy meals. That doesn’t mean I am any less of a foodie and would compromise my meals when it comes to making sure they taste good! Jamie Oliver has proven to all we busy people that all it takes is 30 minutes to cook delicious, mouthwatering dishes.
This recipe takes less than 30 minutes – depending on how quickly you can chop vegetables and meat. A good accompaniment for this dish is steamed rice and that only takes 15 minutes in the rice cooker which gives you time to do other things ie cook the stirfry. By the time the stirfry is cooked, your rice will be ready and voila – dinner is ready!
I love making my own satay sauce using peanut butter and adding a bit of chilli to it for that extra kick. It is just so flavoursome and the texture is richer and smoother! I like using crunchy peanut butter for the slight variation in texture which makes the eating experience more enjoyable :p
3-4 chicken thigh fillets, chopped into cubes
8 large cup mushrooms, chopped into half
1 broccoli, chopped florets
2 carrots, sliced thick diagonally
1 tbsp chilli paste
1 tbsp light soy sauce
1 tbsp sugar
2 tbsp crushed peanuts
2 tbsp crunchy peanut butter
1/4 cup milk
Salt and pepper
2 tbsp canola / vegetable oil
Mix together chopped chicken pieces with chilli paste, light soy sauce, sugar and crushed peanuts. Allow to marinate on the kitchen bench for a few minutes while you chop the veggies.
Heat a large wok with some canola / vegetable oil. Stirfry chicken mixture until chicken is firm and browning. Add mushrooms and carrots and stirfry for another few minutes. Add broccoli, peanut butter and milk. Season with a pinch of salt and pepper. Stirfry until sauce thickens and vegetables are cooked.
Serve on a bed of steamed rice.

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