2-step chicken satay

Preparation time : 10 min Cooking time : 20 min Servings : 4
  • 15 ml oil
  • 4 chicken breasts, cut into strips
  • 5 ml red curry paste
  • 1 bunch spring onions, chopped
  • 100 g mangetout, julienned
  • 100 g baby mealies, sliced in half lengthwise
  • 30 ml crunchy peanut butter
  • 30 ml soy sauce
  • 5 ml fish sauce
  • 5 ml brown sugar
  • 1 tin coconut milk
  • fresh coriander and cooked rice
Heat a wok or frying pan on high heat, then add the oil followed by the chicken, curry paste and spring onions. Stir-fry for 2-3 minutes until the chicken strips are golden brown. Then add the mangetouts and mealies, along with the peanut butter, soy and fish sauce, and sugar, and stir-fry for another minute.

Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.

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