Healthier chicken satay stir-fry

Healthier chicken satay stir-fry

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Using light coconut milk means this chicken satay stir-fry is still creamy but is way better for you! Weve also added pumpkin and broccolini for extra veg.

The ingredient of Healthier chicken satay stir-fry

  1. 60ml (1/4 cup) light coconut milk
  2. 2 tablespoons crunchy peanut butter
  3. 2 teaspoons kecap manis
  4. 2 teaspoons light olive oil
  5. 400g Lilydale Free Range Chicken Tenderloins
  6. 2 garlic cloves, finely chopped
  7. 2 teaspoons finely chopped ginger
  8. 450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
  9. 1 bunch broccolini, halved lengthways
  10. Fresh long red chilli, sliced (optional), to serve
  11. Fresh coriander sprigs, to serve
  12. Steamed brown basmati rice, to serve
  13. Lime halves, to serve

The instruction how to make Healthier chicken satay stir-fry

  1. Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.
  2. Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds.
  3. Add the garlic and ginger to the wok. Stir-fry for 1 minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender.
  4. Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves.

Nutritions of Healthier chicken satay stir-fry

fatContent: 422.791 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent:

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