Chinese Satay Chicken Stir Fry

• servings: 2 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

8 oz / 250g chicken breast

3/4 tsp baking soda (bi carb soda) (optional)

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

1/4 tsp chilli powder (Not US Chilli powder! See Note 1)

1 1/2 tsp Curry Powder (Note 2)

1/2 tsp salt

1/4 tsp white pepper

1 1/2 tbsp smooth peanut butter

2 tsp brown sugar

1 tsp light soy sauce (Note 3)

2 tsp rice vinegar

2 tsp Sriracha (or other hot sauce)

1/2 tsp lemongrass paste (Note 4)

1/3 cup coconut milk (full fat)

1/4 cup water

1 tbsp peanut oil (or other plain oil)

1 onion (, finely chopped)

2 garlic cloves (, minced)

Shallots/scallions (, sliced (optional garnish)

Directions

Tenderise Chicken (optional)

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 then place in a bowl.

Seasoning

Mix together Seasoning.

Sprinkle 1 tsp of Seasoning over chicken. Mix to coat then set aside for 10 minutes (not critical, can skip this).

Sauce

Place all ingredients except water in a bowl. Add remaining Seasoning. Mix, then add water and mix.

Stir Fry

Heat oil in wok or 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 reduce down and becomes thicker - 1 to 1 1/2 minutes.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots/scallions if desired.

Nutrition

• Serving Size: 257 g
• Calories: 484 kcal