You need this ‘5-ingredients satay chicken stir-fry’ recipe in your weeknight repertoire! It is very flavourful and takes under 30 minutes from start to finish. Perfect for those nights when you contemplate getting a take-out.
As much as I enjoy cooking at home, meal preparation after work can be a real struggle! There were days when all I want to do after work is to lay on a couch in my pajamas watching Netflix and getting take-out.
Who else feels the same way?
Maybe this is not the type of confession I should make to you after all I am writing a food blog on fuss free cooking?
Don’t get me wrong, I don’t have anything against getting take-out. I choose to see take-out as a treat instead of a necessity.
In this moment of “weakness”, ready made paste and sauces seemed like a rosy option from reaching for the takeaway menu.
As a continuation of my last post which was on how to make your own satay paste with only 3 ingredients, this post is to show you how I put the satay paste into good use. It has been quite a hit in my household for it makes my weeknight stir-fry looks like a million bucks (in my head anyway) and my beloved has finished every last drop of sauce on his plate!
PrintSatay Chicken Stir-Fry – Only 5 Ingredients
Feed 2 – 3 people
Ingredients
- 1 small brown onion, chopped
- 500g /18oz chicken thigh fillets, cut into bite size
- 2 – 3 Tbsps satay paste – to taste
- 1 red capsicum (about 200g/7oz), deseeded and cut into bite size pieces
- 1/4 cup coconut milk
- Coriander, chopped
- Fresh chill, thinly sliced
- Lime wedges
Garnish (optional):
Instructions
- In a 26cm (10-inched) non-stick pan, add cooking oil. When the oil is hot, add chopped brown onion and cook until slightly brown on the edges and translucent.
- Add chicken pieces and stir to mix with the onion. Brown chicken on both sides over medium heat.
- Turn the heat to low and add satay paste. Stir to mix with the chicken mixture for about 10 seconds.
- Add capsicum and stir to mix with the pan mixture. Cook for a further 10 seconds.
- Stir in the coconut milk and cook over low-medium heat until the sauce is bubbling and thickened. Check for taste. Add salt if required.
- It is optional but you can garnish with chopped coriander, fresh chilli and/or lime wedges just before serving. Serve immediately with rice.
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More 30-Minute Meal Ideas:
Grilled Salmon Fillets with Wasabi & Lemon Cream Sauce
Tofu, Bok Choy & Broccolini Noodles with Soy-Maple-Sesame Sauce
5 Ingredients Honey Soy Chicken (A Gluten Free Recipe)
Garlic & Ginger Soy Caramelised Steak
Curry Quinoa Fried “Rice”
