Saturday, June 11, 2011

Super-easy and delicious chicken satay

Dinner at our place is, most days, a bit of a last-minute decision. And with two kids under 5 in the house we tend to play it pretty safe. Meat and veg. Spag bol. Crispy fish and chips. Homemade pizza.
But when hubby asked the other day: “What do you feel like for dinner?” I, for a change, decided to try something new. It’s not often I ‘feel’ like anything in particular, but this day I had a hankering for Thai food.
Now, our attempts at Thai in the past have been pretty disastrous as neither of the girls is fussed on chilli. But what I felt like, in particular, was satay.
And so I turned to the trusty internet, and found a great recipe for satay chicken stir-fry.
I’ve tried to find the link again but it seems to have vanished, so here’s my version, for your enjoyment.

Satay chicken stir-fry

500g chicken (breast or tenderloin), sliced quite thin
A dash of oil
1 can of coconut milk
A couple of dessertspoons of crunchy peanut butter
A couple of dessertspoons of sweet chilli sauce
2 chicken stock cubes
Snow peas
Red capsicum (this was in the original but we left it out)

Combine your coconut milk, peanut butter and sweet chilli sauce. Heat your oil in a wok or pan. Fry chicken on a medium-high heat until browned. Add the combined wet ingredients. Stir to combine and bring to the simmer. Add your vegetables and toss until vegetables soften.
We served ours with jasmine rice. Super-easy, and it was super-delicious! As an added bonus, the kids loved it too!

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