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This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! Made from scratch and easy to make, this will The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay, but just.
Satay chicken stirfry is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. Satay chicken stirfry is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook satay chicken stirfry using 26 ingredients and 8 steps. Here is how you cook that.
Composition needed to serve Satay chicken stirfry:
- 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
Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. For stir-fry, heat a large nonstick skillet over high heat. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all. Learn how to make Satay Chicken Stir-Fry with Snow Peas and Cilantro.
Directions to cook Satay chicken stirfry:
- 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.
High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner. Get the recipe for Satay Chicken Stir-Fry With Snow Peas. Add the cabbage, carrot and bok choy and stir-fry for another minute. Then add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce. The vegetables I've listed are suggestions only - it will work with whatever you have to hand.
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