Easy satay chicken stir fry

Easy satay chicken stir fry


5 people made this

About this recipe: 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.

nams Hampshire, England, UK

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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