Chicken with Satay Sauce

Succulent chicken marinated in soy and rice wine, stir-fried until golden, then tossed in a creamy, spicy peanut satay sauce.

Chicken Asian High Protein Stir-Fry Satay

Estimated Nutrition

Calories

712.2

kcal / serving

1424.4 kcal total

Carbs

20.9g

per serving

41.8 g total

Fat

44.1g

per serving

88.2 g total

Protein

57.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

for marinade

available from Asian grocers

White Rice Vinegar

Chinese or cider vinegar

Light Soy Sauce

for sauce

Liquids

Shaoxing Rice Wine

or dry sherry

Water

hot

Meat

450

Chicken Breast

boneless, skinless, cut into 2.5cm cubes

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

Peanut Butter

smooth or sesame paste

tbsp

Garlic

coarsely chopped

OilsFats

22.5

Groundnut Oil

peanut oil

Chilli Oil

Vegetables

Onion

thinly sliced

100

Cucumber

thinly sliced

Method

Garnish with onion and cucumber and serve immediately.

Combine marinade ingredients in a bowl and add chicken.

Marinate covered for at least 20 minutes then drain.

Process all sauce ingredients in a blender until smooth.

Heat oil in a hot wok until slightly smoking.

Stir-fry chicken for five minutes until browned.

Reduce heat to low and stir-fry with sauce for five minutes.