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The BEST peanut chicken satay stir-fry you will EVER make

Автор: Adam Garratt

Загружено: 2020-09-02

Просмотров: 5715

Описание: Chicken stir fry is great right? I mean what is not to love about spicy stuff thrown in a super hot wok with chicken and other delicious things, that results in a pile of well....a delicious thing! Now, a good chicken satay stir fry of course starts with the sauce. You can make your own satay sauce of course, but if you're in a pinch, a good jarred sauce will work just fine. The key to a good chicken satay stir fry is getting all your prep done before you start cooking. The last thing you want to be doing is slicing stuff up, when you are trying to manage a hot firey wok! Get all your prep done, and I promise you, my peanut chicken stir fry will be a breeze!
So what is satay exactly? Well, it's a spicy peanut sauce that originated in Indonesia, but there are so many variations of this sauce now. One thing is for sure though, is that peanut satay sauce is amazingly good stuff guys, and you should absolutely have a jar of this stuff on hand. Smother a whole chicken and roast it? why not!? baste roasted vegetables in satay sauce? WHY NOT!? you could even lick this stuff off a wrestlers leotard and it would taste good! Go get some ya hear!
To make my peanut chicken satay stir fry you will need:
For the chicken marinade
►4-5 boneless skinless chicken thighs
►4 tbsp of peanut satay sauce
►2 garlic cloves (1 is enough though)
►2 tbsp of light soy sauce
►1/2 tsp of sesame oil
For the stir fry
►1 red bell pepper sliced
►About 4-6 leaves of sweetheart cabbage sliced
►A handful of sugar snap peas/broccoli, cavolo nero/greens, whatever you got!
►2 spring onions finely sliced
►1 small red chilli finely diced
►2 garlic cloves finely chopped
►3-4 tbsp of satay sauce let down with some water
►light soy sauce to taste
►A handful of lightly crushed dry roasted peanuts
►A small handful of chopped fresh coriander
►Little gem lettuce leaves to serve
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The BEST peanut chicken satay stir-fry you will EVER make

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