Satay Chicken Stir-fry
From jgnat 10 years ago
- 15 minutes to make
- Serves 2
This mildly spicy dish is rich with cocoanut and peanut undertones; very satisfying.
Ingredients
- 2 Tbsp oil (I used canola) shopping list
- 1/4 purple onion sliced thin shopping list
- 1 carrot sliced thin shopping list
- 4 bok choy leaves (I could have easily doubled) shopping list
- 1 cup cooked chicken (I harvested from a roast chicken from last night) shopping list
- 6 edamame seed pods, seeds squeezed out shopping list
- 1/4 cup Satay peanut sauce shopping list
- 1/4 cup coconut water shopping list
- 2 Tbsp peanuts shopping list
How to make it
- Heat oil in a heavy saucepan. Add onion and stir fry for a few minutes.
- In the meantime slice the carrot and Bok Choy thin.
- Add the vegetables until heated through and wilted.
- Add the cooked chicken and edamame beans.
- Pour the Satay sauce and coconut water over all, mix together, and heat until the water is gone (a minute or two).
- Serve over rice if you wish. Sprinkle peanuts over all.
Sauce and coconut water
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People Who Like This Dish 2
- Good4U Perth, Canada
- clbacon Birmingham, AL
- jgnat Edmonton, CA
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