Chicken satay stir fry

    1 hour 5 min

    This is a recipe my mother showed me, but with a few tweaks from experimenting. Amounts are approximately right for 2 people - if cooking for more than two, I usually use a chicken breast per person plus one and scale everything else up accordingly. The marinade is not essential, but I think it is worth doing if you have the time. This dish is most easily cooked using a wok, but you can start with a large frying pan and transfer the mixture to a saucepan if you don't have one.

    1 person made this

    Serves: 2 

    • 1 tablespoon oyster sauce
    • 1 tablespoon sweet chilli sauce
    • 1 teaspoon red curry paste
    • 1/2 tablespoon white wine
    • 2 chicken breast fillets, diced
    • 360g rice (basmati or jasmine)
    • 1 tablespoon cooking oil
    • 1 to 2 teaspoons grated root ginger
    • 1 clove garlic, chopped
    • 6 small mushrooms, thinly sliced
    • turmeric powder to taste
    • cumin powder to taste
    • chilli powder to taste
    • coriander leaves to taste
    • 1 large tin coconut milk
    • 1 tablespoon peanut butter
    • 1/2 onion, sliced into long, narrow slivers
    • 1 carrot, coarsely grated or chopped into thin sticks
    • 2 teaspoons fish sauce

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. For the marinade: Mix the oyster sauce, sweet chilli sauce, curry paste and wine in a dish large enough to hold the chicken. Toss until the chicken is well coated, cover and refrigerate for a few hours.
    2. Rinse the rice in cold water a few times. Add enough cold water to cover it by about 1/2 to 1 inch. Don't turn it on yet.
    3. Heat the oil in a wok (or frying pan) with the heat on high. Add the ginger and garlic and stir for a few minutes, then add the mushrooms.
    4. After a few minutes add some turmeric, cumin, chilli powder and coriander. I usually shake on enough to cover most of the exposed mushrooms. Experiment and find the amounts you like. If you did not marinate the chicken you can add the curry paste here.
    5. When the mushrooms have reduced in size quite a bit, add the chicken and stir until sealed. If you are not using a wok, you should transfer the mixture to a saucepan now.
    6. This is usually a good time to turn on the rice. (Bring it to the boil and leave simmer until the water level goes below the rice. When this happens turn the heat down very low and wrap a tea-towel around the lid before covering fully. With this method you won't have to drain off any water.)
    7. Returning to the chicken, add enough coconut milk to make the mixture quite fluid. If you did not marinate the chicken you can add the oyster sauce, sweet chilli sauce and wine now.
    8. When the sauce has had time to heat up, add the peanut butter. Wait a few minutes for it to melt and then mix it in.
    9. Add the onion, and the carrot if chopped. If it is grated you should wait until about 5 minutes before serving to add it. Add the fish sauce. How much you use depends on how salty you like it, but 2 teaspoons is usually enough.
    10. Now turn the heat down a little and leave simmer for about 10 minutes.
    11. Serve with the rice and enjoy.

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