Satay chicken stirfry

Name: Satay chicken stirfry
Cuisine: British
Ingredients: 8 oz chicken breast; Produce; 1/4 tsp Chilli; 1/2 tsp coriander powder; 2 garlic cloves; 1 onion; 2 shalllots/ scallions; Canned goods; 1/3 cup coconut milk; Condiments; 1 1/2 tbls peanut butter; 2 tsp soy sauce; 2 tsp sriracha; Baking and spices; 1 tsp baking soda; 2 tsp brown sugar; 1 1/2 tsp curry powder; 1/2 tsp salt; 1/4 tsp tumeric powder; Oils and vinegar; 1 tbsp peanut oil; 2 tsp rice vinegar; Nuts and seeds; 1/2 tsp cumin powder; Liquids; 1/4 cup water

seffaroni @cook_3818313

Satay chicken stirfry

seffaroni @cook_3818313

Saved

Ingredients

8 ozchicken breast
Produce
1/4 tspChilli
1/2 tspcoriander powder
2garlic cloves
1onion
2shalllots/ scallions
Canned goods
1/3 cupcoconut milk
Condiments
1 1/2 tblspeanut butter
2 tspsoy sauce
2 tspsriracha
Baking and spices
1 tspbaking soda
2 tspbrown sugar
1 1/2 tspcurry powder
1/2 tspsalt
1/4 tsptumeric powder
Oils and vinegar
1 tbsppeanut oil
2 tsprice vinegar
Nuts and seeds
1/2 tspcumin powder
Liquids
1/4 cupwater

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Steps

1

Cut chicken in half length wise then slice thinly. Place in a bowl with baking soda, use fingers to coat. Set aside for 20 minutes.
2

Rinse well, pat dry with paper towel.
3

Mix together seasoning. Coriander, cumin, tumeric, chilli, curry, salt and pepper. Sprinkle 1 tsp of seasoning over chicken. Mix to coat then set aside for 10 mins.
4

Sauce. Mix together the sauce ingredients; peanut butter, brown sugar, soy sauce, rice vinegar, sriracha, coconut milk. Add remaining seasoning. Mix then add water and mix..
5

Stir fry. Heat peanut oil in skillet over high heat. Add onion and garlic, stir fry for 1 minute.
6

Add chicken and stir fry for 2 minutes until just cooked through and a bit browned.
7

Lower heat slightly, then add sauce. Stir fry until it is reduced down and becomes thicker 1 to 1 1/2 minutes.
8

Serve immediately with rice, garnished with shalllots / scallions.