Easy satay chicken stir fry

    45 min

    This simple recipe makes a tasty stir fry using ingredients you're likely to already have in your cupboards, so there's no need to shop for any special ingredients. The vegetables I've listed are suggestions only - it will work with whatever you have to hand.

    Hampshire, England, UK
    19 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 350g chicken, diced
    • 1 chicken stock cube
    • 1 teaspoon chilli powder, or to taste
    • 2 large onions, peeled and sliced
    • 2 to 3 carrots, peeled and julienned
    • 1 to 2 red or yellow peppers, finely sliced
    • 150g mushrooms, sliced
    • 4 garlic cloves (or use garlic powder)
    • 2 tablespoons peanut butter
    • 3 tablespoons dark soy sauce
    • 6 tablespoons milk
    • 1 (225g) tin bamboo shoots, drained
    • 1 (225g) tin water chestnuts, drained and sliced (optional)
    • 250g dried noodles, or 600g wet noodles

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat a little oil in a large wok over a medium heat. Add the chicken. Crumble over the stock cube and add the chilli powder. Stir well to coat, then stir-fry until chicken is no longer pink at the centre, 5 to 10 minutes.
    2. Add the onions, carrots, peppers and mushrooms. Add the garlic. Increase the heat to high, and stir-fry for another 5 to 10 minutes until softened but not browned. Reduce the heat to low while you make the sauce.
    3. Put the peanut butter and soy sauce into a small saucepan over a medium-low heat, and stir until well blended together. Gradually blend in the milk, a spoonful at a time. Once it's all in, pour the sauce into the wok and mix well. Add the bamboo shoots and water chestnuts.
    4. If using dry noodles, put them into a large saucepan full of boiling water, cover and cook for about 4 minutes until soft, then drain and add to the wok. If using wet noodles, just stir them straight in to the wok and heat through for a couple of minutes.
    5. Serve immediately.


    Use cooked rice instead of noodles if you prefer - cook it before you start, then drain and rinse through with cold water to cool. This will prevent it from ending up as a gloopy mess when you add it to the stir-fry!

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