Satay Chicken Stir-Fry

This chicken stir fry recipe is packed with veggies and a delicious sweet and savory sauce.

2 servings jasmine rice

1 onion

1 carrot

1 bunch shanghai pak choy

1 garlic clove

chicken breast fillet

75g peanut butter

1 1/2 Tbs soy sauce

1 Tbs honey

1/3 C water

Method:

1. Cook rice according to your preferred rice cooking method.

2. Prep ingredients

Slice onion. Ribbon carrots lengthwise with a vegetable peeler. Slice shanghai pak choy stems and leaves. Crush or finely chop 1 garlic clove. Thinly slice chicken. Put peanut butter, soy sauce, honey and ⅓ cup water in a small saucepan over low heat. Bring to a simmer and whisk to combine, then remove from the heat.

3. Stir-fry veggies

Heat 1 tbs vegetable oil in a large frypan over high heat. Stir-fry the onion, carrot, shanghai pak choy and half the garlic for 1-2 mins until just tender. Remove from the pan.

4. Stir-fry chicken

Heat 1 tbs vegetable oil in the same pan over high heat. Stir-fry the chicken and remaining garlic for 2-3 mins until browned. Reduce the heat to medium, add half the satay sauce and cook, stirring, for 1-2 mins until the sauce is warm and the chicken is cooked through. Remove the pan from the heat. Taste, then season with salt and pepper.

5. Serve up

Divide the rice, veggies and chicken satay among bowls. Drizzle with the remaining satay sauce; enjoy!