Satay Chicken and Veggie Stir-Fry

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs pak choy
• 1clove garlic
• 1pcs carrot
• 300g chicken breast fillet
• 40g peanut butter
• 150g egg noodles
• 23ml soy sauce
• 15ml vegetable oil
• 10ml honey
• 60ml (¼ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thickly slice the onion. Quarter the pak choy lengthwise. Crush or finely chop 1 garlic clove. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Marinate chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally, then thinly slice into strips. Put the chicken, 2 tsp soy sauce and 2 tsp vegetable oil in a large bowl and toss to coat. Put the peanut butter, 1 tbs soy sauce, 2 tsp honey and 60ml (¼ cup) boiling water in a separate bowl, then whisk to combine.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Stir-fry chicken
   Meanwhile, heat a large frypan over medium-high heat. Stir-fry the chicken for 2-3 mins until browned and cooked through. Remove from the pan. Heat 2 tsp vegetable oil in the pan over medium-high heat. Stir-fry the onion and pak choy for 2 mins, then add the garlic and carrot and stir-fry for 1 min or until tender but still with crunch.
5. Step 5 — Serve up
   Add the peanut butter mixture and chicken to the veggies (see Make it yours) and bring to the boil. Stir-fry for 1-2 mins until warmed through, then remove the pan from the heat. Taste, then season with salt and pepper. Divide the noodles and satay chicken among bowls and enjoy!
6. Step 6 — Make it yours
   Like a kick of heat? Add a pinch of chilli flakes to the veggies when adding the peanut butter mixture and chicken. If you prefer things on the sweet side, add a little extra honey.

Allergens

Sojabohnen, Peanut, Eier, Gluten, Wheat