Easy Satay Chicken Stir-fry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil¼ cup
• Chicken stir-fry strips500 g
• Bok choy1 bunch
  trimmed, washed and cut into 4cm pieces
• Brown onion1
  peeled and cut into thin wedges
• Green beans125 g
  trimmed and blanched
• Garlic cloves4
  crushed
• Ginger1 AU tbsp
• Fresh chilli1
  finely sliced
• Water1 cup
• Peanut butter½ cup
• Sweet chilli sauce¼ cup
• Fish sauce3 tsp
• Prepared white rice (optional)to taste
  to serve
• Coriander bunch (optional)to taste
  to serve
• Salted peanuts (optional)to taste
  chopped, to serve (optional)

Method

1. 1

   Use 1 tablespoon of the oil to stir-fry the chicken in two batches over high heat, about 4 minutes per batch until just cooked. Set aside.

2. 2

   Use a little more oil to stir-fry the bok choy for 1 minute. Remove it, then soften the onion in the remaining oil for 2–3 minutes. Stir in beans, garlic, ginger and chilli for a further minute.

3. 3

   Return the chicken and add water, peanut butter, sweet chilli sauce and fish sauce. Lower the heat, stir until smooth and simmer for 2 minutes until the chicken is hot. Fold in bok choy. Serve with heated microwave rice, coriander and optional chopped peanuts.