Chicken satay is one of our favourite go to meals for any night even on a summers day!
Satay Chicken Stir Fry Curry
1kg chicken thigh sliced into strips
2 celery sticks sliced
2 zucchini sliced
1 small fennel bulb sliced
2 carrots sliced
1 large shallot sliced
1/2 cauliflower sliced
1/4 green cabbage sliced
1/4 red cabbage sliced
125g snow peas cut in half
1 brown onion
1/4 cup coconut aminos sauce (you can use tamari also)
1 T fish sauce
1/2 cup stock (any is fine – I used beef as that is what I had)
1 small hot chilli
4 cloves garlic
4 T coconut oil
Melt 2 T coconut oil in a wok or large pan over med – high heat. Separate chicken into 2 even batches, and add the first batch of chicken season with salt and pepper and brown on both sides this takes 5-8 mins once brown set aside in dish. Then add the remaining coconut oil and cook off second batch of chicken (don’t forget to season with salt and pepper) and set aside. Add onion, garlic, chilli and cook for 2-3 mins, add in stock then add vegetables except for cabbages and snow peas. Turn the heat low – med and cover vegetables and cook for 3-5 mins. While vegetables are cooking make the satay sauce.
Remove the lid and add all the chicken, stir until mixed through the vegetables then add in remaining vegetables, red and green cabbage, snow peas, fish & coconut amino sauces. Mix through stir-fry and cook for 2 mins then add satay sauce and mix through.
You can serve by itself topped with some cashews as I did or with zucchini noodles, cauliflower rice etc.
Satay Sauce Ingredients:
1/2 cup almond butter
1 T chilli flakes
3/4 cup coconut cream
2 T coconut aminos sauce or tamari
1 lime – juice only
salt and pepper to taste
Satay Sauce Method:
Place all the ingredients into a saucepan, and over a medium heat cook for 3 – 5 minutes or until combined and set aside, while waiting for remaining vegetables to cook.
250 g tofu chopped into chunks or strips whatever you prefer!
Replace chicken with Tofu and omit the fish sauce and follow the instructions above.
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