Chicken Satay Stir Fry Skillet

Chicken Satay Stir Fry Skillet

This recipe is a quick and easy way to enjoy the flavors of satay in a delicious stir-fry.

Ingredients:

• For the Satay Sauce:
  • 1 1/2 tablespoons creamy peanut butter
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons Sriracha (or other hot sauce to your preference)
  • 1/2 teaspoon lemongrass paste (optional)
  • 1/3 cup coconut milk (full-fat)
  • 1/4 cup water
• For the Stir-Fry:
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 4 cups broccoli florets
  • 1 1/2 cups snow peas
  • 2 bell peppers (any color), thinly sliced
  • 1 tablespoon cornstarch (optional, for thickening sauce)
  • Cooked rice, for serving
  • Chopped peanuts or cashews, for garnish (optional)

Cooking Guide:

1. Make the Satay Sauce: In a small bowl, whisk together peanut butter, brown sugar, soy sauce, rice vinegar, Sriracha, lemongrass paste (if using), coconut milk, and water. Set aside.
2. Stir-Fry the Vegetables: Heat oil in a large skillet or wok over high heat. Add onion and garlic, stir-frying for 1 minute until fragrant.
3. Cook the Chicken: Add the chicken to the pan and stir-fry for 2-3 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
4. Add Vegetables: Add the broccoli florets, snow peas, and bell peppers to the pan. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
5. Incorporate the Sauce: Pour the satay sauce into the pan with the vegetables. Bring to a simmer and cook for 1 minute. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Add the slurry to the pan and stir until the sauce thickens.
6. Assemble and Serve: Return the cooked chicken to the pan and stir to coat with the sauce. Serve immediately over cooked rice. Garnish with chopped peanuts or cashews (optional).

Tips:

• Marinate the Chicken: For extra flavor, marinate the chicken in a mixture of soy sauce, brown sugar, and ginger for 30 minutes before cooking.
• Adjust Spice Level: If you prefer a milder dish, reduce the Sriracha or omit it entirely. You can also add a pinch of red pepper flakes for a touch of heat.
• Veggie Variations: Feel free to substitute other vegetables in this recipe. Some good options include red onion, carrots, sugar snap peas, or baby corn.
• Serve with Noodles: Instead of rice, you can serve this stir-fry over cooked noodles for a more substantial meal.
• Leftovers: Store leftover chicken satay stir-fry in an airtight container in the refrigerator for up to 3 days.