Stir fry’s are one of our favourite go-to meals and the kids love them too – probably because we blended theirs to a pulp before serving to them as babies.

They’re so quick and easy, and a great way to use up the last of your vegetables before your next shop. Pick up the satay recipe base in your next shop and have it on hand in the cupboard, so you can make this meal anytime you please.

You can add noodles at the end before serving, accompany with rice, or simply serve as is!

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Quick Satay Chicken Stir Fry

Ingredients (serves 4)

Please note: this meal contains nuts.

• 1 tablespoon peanut oil
• 500g chicken breast, cut into bite sized pieces
• Sauce:
  • 43g Maggie Satay Chicken Recipe Base
  • 2 tablespoons of crunchy peanut butter
  • 3/4 cup (190ml) of water
  • 1 tablespoon sweet chilli sauce
• 1 tablespoon water
• 200g broccoli, cut into small pieces
• 3 carrots, chopped into 1cm pieces
• 1/2 capsicum cut into thin strips
• 1/4 red cabbage, shredded
• 1 packet Kantong Hokkein Noodles (or any noodles of your choice)

Method

• Create sauce by combining the recipe base, crunchy peanut butter, and 3/4 cup (190ml) of water. Add the sweet chilli sauce and stir, set aside.
• In a wok or large frypan, add peanut oil, and cook chicken on MEDIUM heat until brown.
• Reduce heat and add vegetables putting broccoli and carrot in first, then cabbage, so it creates a blanket over the chicken.
• Set pan on HIGH, and when hot add 1 tablespoon of water. Cover pan with lid for 3 minutes, or until vegetables are cooked to your liking and the chicken is tender.
• Remove lid, and add noodles.
• Add sauce mix from first step, simmer whilst stirring for a few minutes until sauce thickens.