Go Back
+ servings
This satay chicken stir fry is packed full of healthy veg and has a rich nutty sauce which makes it perfect for a weeknight dinner.
Print

Satay Chicken Stir Fry

This satay chicken stir fry is packed full of healthy veg and has a rich nutty sauce which makes it perfect for a weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients

  • 400 g Chicken - We used skin on boneless thighs but I'd say skinless and boneless thighs would probably be best
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Fish Sauce
  • ½ tablespoon Kacip Manis
  • 1 teaspoon Corn Flour
  • 5 Spring Onions chopped into large chunks
  • 100 g Tender Stem Broccoli
  • 320 g of Egg Noodles in your preferred thickness
  • 1 teaspoon Red Thai Curry Paste or more if you like it extra spicy
  • 1 tablespoon Peanut Butter we like crunchy but you can use whichever you like
  • 1 400 g tin Coconut Milk
  • 1 Carrot cut into ribbons using a vegetable peeler
  • 1 Red Chilli sliced and deseeded
  • 80 g Mange Tout
  • 80 g Pak Choy
  • 80 g Baby Corn
  • Juice of 1 Lime
  • Chopped peanuts fresh coriander and sliced spring onion to serve

Instructions

  • Start by adding the chicken, soy sauce, fish sauce, kacip manis and cornflour to a large bowl and mixing together. Set aside until you are ready to use.
  • Place the noodles into some boiling water and cook them according to packet instructions. Once they're cooked drain them and rinse with cold water before returning to the pan and coating with a little oil. Set aside until ready to use.
  • Heat a little cooking oil in a large wok over a medium-high heat. Once it's hot, add the chicken and brown all over (you might need to do this batches) for about 5 minutes or until it looks super tasty. Remove the chicken from the wok and place on a board. The chicken won't be cooked through yet but don't worry, you'll add it back soon to cook all the way through.
  • Throw the spring onion and the broccoli into the wok and stir fry for a couple of minutes. Add the curry paste to the wok and cook for a few more minutes until fragrant. In the meantime, slice the chicken into strips.
  • Add the peanut butter and pour the coconut milk into the wok. Give everything a good mix and bring to a boil. Return the chicken along with the carrot ribbons. After about 3 minutes add the rest of the veg and the chilli. Return to the boil and add the lime juice.
  • Add the noodles to the wok and stir everything together until coated. Add the spinach just before serving then remove from the heat and allow it to wilt. Serve topped with peanuts, coriander and spring onion.