A tasty chicken stir fry packed full of vegetables, served with a creamy satay sauce. Excellent for lunches the next day.
If there's one thing I really enjoy, it's saving time! That's why I love dinners that double up as leftovers for lunch. My new recipe for Chicken and Vegetable Stir Fry tastes delicious served up hot for dinner and is also the perfect wrap filling for school lunches. Having one less thing to think about makes my morning routine that much easier.
This is my favourite type of meal - tasty, nutritious and affordable. My kids really love the satay sauce.
How to make Chicken and vegetable stir fry with creamy satay sauce:
Cook the rice according to the packet instructions. Thinly slice the vegetables and stir fry for one minute. Add a quarter of a cup of water and steam with the lid on for three minutes. Remove the lid and stir fry for three more minutes until vegetables start to brown. Set aside.
Slice the chicken into strips and fry for a few minutes on each side until brown and cooked through. Season and set aside. Mix together the peanut butter and boiling water, then add the sweet chilli, sugar, ginger and garlic. Add to the frying pan and cook, stirring for two minutes. Add the coconut cream and mix again.
Whisk together the soy sauce and cornflour, then add to the sauce. Keep stirring until the sauce thickens up. To serve, layer up the hot cooked rice, then the stir fried veggies and cooked chicken. Pour over the hot peanut satay sauce and garnish with coriander.
Some of my other dinner recipes that work really well for lunch the next day include my Multi Cooker Mexican Chicken and Rice, Honey BBQ Pulled Chicken and my Pulled Pork Bao Buns.
Common questions about Chicken and vegetable stir fry with creamy satay sauce:
What other vegetables could I use? Any of your favourite stir fry vegetables would work well in this meal! You could add in or substitute cauliflower, mushrooms, bok choy, corn or bean sprouts. I go with what's in season and affordable.
How can I turn this meal into delicious lunch wraps? Cover and refrigerate the leftovers after dinner. In the morning, take a fresh wrap and add a few pieces of chicken along with some fresh salad or leftover veggies. Drizzle over the satay sauce, roll the wrap up and place in the lunchbox.
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*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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Chicken and Vegetable Stir Fry with Satay Sauce
A healthy and tasty chicken stir fry packed with vegetables and served with a homemade creamy satay sauce.
Ingredients
- 3 cups white rice, cooked
- 1kg chicken breast
- 1 carrot
- 1 red pepper
- 100g snow peas
- ½ broccoli head
- Coriander to serve (if desired)
Satay Sauce
- ½ cup crunchy peanut butter
- ½ cup boiling water
- ½ cup sweet chili sauce
- 2 Tbsp brown sugar
- 2 tsp crushed ginger
- 2 tsp crushed garlic
- 1 cup coconut cream
- ½ cup soy sauce
- 1 Tbsp cornflour
Instructions
- Cook rice according to packet instructions.
- Chop vegetables into small pieces so that they cook quickly. Add a dash of oil to a large frying pan and then add the veggies. Stir fry for one minute then add a quarter cup of water and put the lid on so that the vegetables steam for three minutes.
- Remove the lid and once the water has evaporated stir fry veggies for three more minutes until they start to brown. Remove from the frying pan and set aside covered to keep warm.
- Slice chicken breast into long strips about 4 to 6 pieces for each breast. Add chicken to the same frying pan and cook for a few minutes each side until brown and just cooked through (you may need to do this in batches if you have a small frying pan). Season with salt then set aside covered to keep warm while you make the peanut sauce.
- In a bowl, mix together the peanut butter and boiling water until smooth. Add the sweet chilli sauce, sugar, ginger and garlic and mix together until all combined. Add to frying pan and cook, stirring for about two minutes. Pour in the coconut cream and mix again.
- Whisk together the soy sauce and corn flour, then add to the sauce. Keep stirring until the sauce thickens up and is ready to serve.
- To serve, start with the hot rice then add the stir fried veggies and slices of cooked chicken. Pour over the hot peanut satay sauce and scatter over coriander if desired. Serve immediately.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- This satay chicken makes for great leftovers. Store it covered, in the fridge overnight and enjoy it reheated for lunch for the next day. You could even add it to a wrap and pop it in your kids' school lunches.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 581Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 1439mgCarbohydrates: 75gFiber: 4gSugar: 44gProtein: 63g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Sharon says
Hello,
1/2 cup of soya sauce far too much!!!
I have used a couple of your recipes in the past so hence why I tried this one
Thanks
VJ cooks says
You can amend the recipe to suit your tastes. 81 other people gave this recipe a rating of between 4.5 - 5 stars - everyone has their own preference.
Kirsty says
I just use low salt soy sauce and it is fab! 🙂
Kirsty says
Hands down best satay sauce ever!!!
VJ cooks says
Oh yay! So pleased you enjoyed it!