Satay chicken with eggplant & gai lan

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

1. 2 medium (about 450g) single chicken breast fillets, excess fat trimmed
2. 2 garlic cloves, crushed
3. 2 tablespoons soy sauce
4. 1 bunches gai lan (Chinese broccoli), trimmed, halved
5. 1 tablespoon peanut oil
6. 2 Lebanese eggplants, thinly sliced
7. 1 small red capsicum, halved, deseeded, thinly sliced
8. 250ml (1 cup) reduced-fat coconut milk
9. 1 x 375ml btl Satay Stir-Fry Sauce
10. Steamed white rice, to serve
11. 1 cup fresh coriander leaves

The instruction how to make Satay chicken with eggplant & gai lan

1. 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.
2. 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.
3. 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.
4. Divide rice, gai lan and chicken among serving bowls. Top with coriander to serve.

Nutritions of Satay chicken with eggplant & gai lan

fatContent: 577.424 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent: 111 milligrams cholesterol