Make Malaysian in minutes with creamy chicken and wilted Asian greens. A peanut-packed sauce adds instant flavour to this easy dish.
The ingredient of Satay chicken with eggplant & gai lan
- 2 medium (about 450g) single chicken breast fillets, excess fat trimmed
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 1 bunches gai lan (Chinese broccoli), trimmed, halved
- 1 tablespoon peanut oil
- 2 Lebanese eggplants, thinly sliced
- 1 small red capsicum, halved, deseeded, thinly sliced
- 250ml (1 cup) reduced-fat coconut milk
- 1 x 375ml btl Satay Stir-Fry Sauce
- Steamed white rice, to serve
- 1 cup fresh coriander leaves
The instruction how to make Satay chicken with eggplant & gai lan
- Cut each chicken breast horizontally into thirds. Thinly slice. Combine the garlic and soy sauce in a medium bowl. Add the chicken and toss to coat.
- Add enough water to a wok to come three-quarters of the way up the side. Bring to the boil over high heat. Add the gai lan. Cover and cook for 2 minutes or until tender. Transfer to a plate. Cover with foil to keep warm. Discard the water and wipe the wok dry with paper towel.
- Heat the wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the eggplant and capsicum, and stir-fry for 2-3 minutes. Add the coconut milk and satay sauce. Bring to a simmer. Add the chicken and cook for a further 3 minutes or until the chicken is just cooked through.
- Divide rice, gai lan and chicken among serving bowls. Top with coriander to serve.
Nutritions of Satay chicken with eggplant & gai lanfatContent: 577.424 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 18 grams sugar
cholesterolContent: 34 grams protein
sodiumContent: 111 milligrams cholesterol