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
- 60ml (1/4 cup) light coconut milk
- 2 tablespoons crunchy peanut butter
- 2 teaspoons kecap manis
- 2 teaspoons light olive oil
- 400g Lilydale Free Range Chicken Tenderloins
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped ginger
- 450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
- 1 bunch broccolini, halved lengthways
- Fresh long red chilli, sliced (optional), to serve
- Fresh coriander sprigs, to serve
- Steamed brown basmati rice, to serve
- Lime halves, to serve
The instruction how to make Healthier chicken satay stir-fry
- Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.
- 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.
- 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.
- 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-fryfatContent: 422.791 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 40 grams carbohydrates
cholesterolContent: 32 grams protein