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This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! Made from scratch and easy to make, this will The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay, but just.

Alright, don’t linger, let’s plan this satay chicken stirfry formula with 26 components which are surely easy to acquire, and we have to process them at the very least through 8 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients Satay chicken stirfry:

1. You need 8 oz for chicken breast
2. You need for Produce
3. Take 1/4 tsp - Chilli
4. Provide 1/2 tsp - coriander powder
5. You need 2 of garlic cloves
6. Give 1 of onion
7. Make ready 2 of shalllots/ scallions
8. You need for Canned goods
9. You need 1/3 cup of coconut milk
10. Provide of Condiments
11. You need 1 1/2 tbls peanut butter
12. Take 2 tsp soy sauce
13. Require 2 tsp of sriracha
14. Make ready - Baking and spices
15. You need 1 tsp for baking soda
16. Make ready 2 tsp - brown sugar
17. Get 1 1/2 tsp - curry powder
18. Make ready 1/2 tsp for salt
19. Prepare 1/4 tsp tumeric powder
20. Give - Oils and vinegar
21. Require 1 tbsp - peanut oil
22. Need 2 tsp of rice vinegar
23. Provide of Nuts and seeds
24. Make ready 1/2 tsp for cumin powder
25. Get Liquids
26. Prepare 1/4 cup water

Hi guys, Courtney Roulston here now On tonight's menu is this simple satay chicken stir fry so let's cook. Alright the ingredients you'll need for tonights recipe is a. Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Learn how to make Satay Chicken Stir-Fry with Snow Peas and Cilantro.

Satay chicken stirfry start cooking:

1. Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
2. Rinse well, pat dry with paper towel.
3. Mix together seasoning. Coriander, cumin, tumeric, chilli, curry, salt and pepper. Sprinkle 1 tsp of seasoning over chicken. Mix to coat then set aside for 10 mins.
4. Sauce. Mix together the sauce ingredients; peanut butter, brown sugar, soy sauce, rice vinegar, sriracha, coconut milk. Add remaining seasoning. Mix then add water and mix..
5. Stir fry. Heat peanut oil in skillet over high heat. Add onion and garlic, stir fry for 1 minute.
6. Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
7. Lower heat slightly, then add sauce. Stir fry until it is reduced down and becomes thicker 1 to 1 1/2 minutes.
8. Serve immediately with rice, garnished with shalllots / scallions.

Chicken breasts are pounded out and stir fried in a sauce containing lime juice, soy, ginger and peanut butter. Get the recipe for Satay Chicken Stir-Fry With Snow Peas. For stir-fry, heat a large nonstick skillet over high heat. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all. High in iron and has an easy gluten-free option, this will be a family favourite for lunch or dinner.

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