Chicken Satay Stir Fry


Free range chicken, diced ⭑

Vegetables of choice i.e. Carrot, green beans, broccoli etc.

Garlic cloves, minced

Olive oil ⭑

Satay sauce: (per 300 grams meat)

165ml lite coconut milk

1 tablespoon peanut butter

1 tablespoon sweet chili sauce

2 tablespoon soy sauce

1 chicken stock cube

¼ cup water


Heat a small pot over a medium to high heat and combine coconut milk, peanut butter, water, sweet chili sauce, soy sauce and stock then set aside. Heat oil in a large pan or wok over a medium to high heat, add garlic and chicken then stir until cooked. Add vegetables then pour over the sauce, bring to a simmer and cook until vegetables have reached your desired consistency then serve with rice.

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