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.
I have partnered with Countdown to create this recipe. I do most of my grocery shopping online using the Countdown app which allows me to make the most of their huge range of Great Price products as well as keeping to my weekly budget. It also saves me a lot of precious time!
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.
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.
AD – Thanks so much to Countdown for partnering with me to create this recipe.
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If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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- 3 cups white rice, cooked
- 1kg chicken breast
- 1 carrot
- 1 red pepper
- 100g snow peas
- ½ broccoli head
- Coriander to serve (if desired)
- 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
- 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.
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: 1
Amount 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.