Chicken Stir-Fry with Satay Peanut Sauce Recipe (serves 4)
What you will need:
- 200g Mama Tan’s Peanut Paste
- 240ml boiling water (NOTE: For dipping sauce, add 200ml boiling water instead)
- 2 tbsp vegetable oil
- 4 chicken thighs (thinly sliced)
- 2 medium onion (sliced)
- 1 -2 red peppers without seeds (thinly sliced)
- 100g or half a bag of mangetout or broccoli or any crunchy green vegetables
- 150g or half a bag of spinach
- 2 tbsp light soy sauce
- 6 tbsp water
Peanut Sauce:
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To prepare:
- TO MAKE THE PEANUT SAUCE: Add 200g peanut paste into a saucepan with 240ml boiling water, cook under low heat until paste dissolves and thickens, then put aside for later use.
- Heat oil in a large frying pan or wok and fry the onions and chicken until browned. Add the pepper, broccoli to the pan, add a few tbsp of water and stir fry for 1 - 2 minutes.
- Add peanut sauce, light soy sauce, and spinach to the stir fry. Continue cooking on medium heat for 1 minute or until the chicken is cooked through.
- Serve with plain boiled rice or plain couscous.
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