This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.
- 1 tablespoon peanut oil
- 800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
- 2 brown onions, sliced thinly
- 3 garlic cloves, crushed
- 50 ml water
- 1 teaspoon chicken stock
- 150 ml satay sauce
- 1 teaspoon chili flakes
- 250 ml coconut milk
- 200 ml coconut cream
- 2 green onions, sliced
- Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
- Cook onion and garlic in same wok, stir-until onion softens.
- Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
- To serve: Spoon chicken over rice and sprinkle with green onions.
This was quick and easy! I had sitting in the fridge a pack of chicken breast, heap of spring onions and sitting in my pantry were the rest of the ingredients. I kept to the recipe except I added the chilli flakes with the spring onions, so the family could judge for themselves how hot they wanted it. The meal was ready within 30 minutes. Served it with crusty bread. Thank you The Flying Chef
This was a lovely dinner tonight. In an attempt to reduce calories, I used a 400ml can of lite coconut milk. Left out the water & used the full 250ml bottle of satay sauce. Also used 1tsp sambal oelek instead of chili flakes. Fabulous flavour that we both enjoyed. Served with stirfried vegies & rice for a great, easy meal. Made for Aus/NZ Recipe Swap August 2008.
Fast & easy to make. Served with rice and crusty garlic bread. Enjoyed by all. Another keeper :) Made for Aus/NZ swap February 2010