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Satay Chicken Stir-fry

May, 2019

Satay Chicken Stir-fry

If you love peanut butter than you will love this quick and easy satay stir-fry! Packed with vegetables, and great to freeze in portions if only cooking for 1-2 people. 

Satay Chicken Stir-fry

Serves 4


For the stir-fry:

  • 1 brown onion, diced

  • 1 tbs extra virgin olive oil

  • 2 button mushrooms, sliced

  • 1 capsicum, deseeded and sliced length-ways

  • 2 cups broccoli, cut into small-sized florets 

  • 2 cups cauliflower, cut into small-sized florets

  • 2 carrots, sliced into rounds

  • 2 chicken breasts, thinly sliced

  • Rice or rice noodles to serve

  • 2 tbs roughly chopped peanuts to serve (optional)

For the satay sauce:

  • 400ml coconut milk

  • 2 tbs soy sauce

  • 1/2 tsp chilli flakes

  • 4 tbs peanut butter

  • 1 garlic clove, crushed


  1. In a large fry pan heat the oil over medium heat and cook the onion until translucent

  2. Add the chicken and cook for about 5 minutes until brown, mix and flip pieces once or twice so all sides are cooked

  3. Set aside in a bowl

  4. Increase heat to high and add all vegetables into the pan with 1/4 cup water. Cover with lid and steam for 2-3 minutes until the vegetables are crispy

  5. Remove from heat while you make the sauce

  6. To make sauce, add all ingredients in a small pan and cook stirring over low-medium heat for 5 minutes until sauce thickens

  7. Return fry pan to low-medium heat and stir through the satay sauce

  8. Serve with rice or rice noodles and a sprinkle of peanuts (optional)

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