Cheat’s Satay Chicken Stir-fry

The only time when cheating is a good thing is when you’re time-poor, on a budget and need a delicious meal ASAP.

Enter this cheat’s satay chicken stir-fry!

I make this at least once a week because it’s so easy to whip up and tastes so good. It also has a buttload of veges and well, to be frank… There’s peanut butter in it. And we all know how much I love peanut butter.

I wholeheartedly believe that healthy food doesn’t have to be boring, tasteless or hard to make. Can you guys imagine only eating skinless chicken breast with steamed veggies every day? I’m actually cringing thinking about it. That’s no way to live your life, pals!

There’s no need to get in a disgusting and bland healthy food rut when you can whip up dishes like this one. You can even make the sauce yourself! No need for a packet satay sauce loaded with sugar when you’re basically Julia Child just whipping up your own sauces from scratch!

Although, this is a cheat’s satay chicken stir-fry so I promise it’s easy peasy to make. The addition of frozen veggies and packet hokkien noodles helps a lot too!

Go on, lovely readers. Whack an apron on, get in that kitchen and whip up this nutritious, delicious, peanut buttery dream of a dish. You know you want to…

Cheat’s Satay Chicken Stir-fry

Serves 6

Ingredients

For the stir-fry:

– 1 bulk pack free range chicken breast fillets (about 3 large fillets)

– 2 tablespoons extra virgin olive oil (you could use any oil)

– 850g packet frozen stirfry veggies (onion, capsicum, baby corn, broccoli, green beans etc)*

– 440g packet hokkien noodles (thick or thin, I use both!)

For the sauce:

– 3 heaped tablespoons natural crunchy peanut butter

– 3 tablespoons tinned coconut milk**

– 2 tablespoons kecap manis (sweet soy sauce)

– 3 tablespoons water

– 1/2 to 1 red chili, finely chopped (you can also use 1 teaspoon dried/ground chili)

– Juice of 1 lime (or a lemon if you don’t have any limes!)

* I use frozen veggies because it’s so easy, but you can also use fresh. Just make sure you adjust the cooking time accordingly.

** If you can, try to refrigerate the can of coconut milk the night before. It makes it beautifully creamy and makes a thicker sauce!

Method

1. Start by making your sauce. Pop all of the ingredients in a bowl or jug and use a fork to whisk until combined. Set aside.

2. Prepare the noodles according to packet instructions and set aside. Cut chicken breasts into small cubes.

3. Heat oil in a large fry pan over a medium heat. Add chicken and season well with salt and pepper. Stir and cook for about 5 minutes, until cooked through.

4. Remove chicken from pan, getting rid of any excess water or oil. Add the veggies and cook for about 5 minutes, or until defrosted. (Less if you’re using fresh vegetables)

5. Add the chicken back in to the pan, along with the noodles. Toss or stir to combine.

6. Finally, add the delicious sauce and stir to coat everything evenly. Divide into bowls and enjoy!

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