Peanut Satay Stir Fry

POSTED BY Kimberley Bell | Sep, 17, 2018 |

This Peanut Satay Stir fry is a staple for me and my partner, especially on those late working nights! I love stir fries. Everything just goes into a big wok, and you can use up any vege's that are almost past their expiry date. Here's a really easy and tasty stir-fry that is nutritionally balanced, and helps you get your 5+ of vege a day. You can make it high or low carbohydrate based on your needs (just reduce or leave out the rice noodles). Enjoy! x

Yields4 Servings
Protein
 600 g Chicken or beef shnitzel
Healthy Fats
 2 tbsp Peanut Butter (heaped tbs)
 1 tbsp Olive, coconut oil, or sesame oil
 4 tbsp peanuts or cashews
Non-Starchy Vegetables
 1 Head of brocolli
 1-2 Large carrots
 1 Capsicum
 1 Large white onion
 2-3 Cloves of garlic (or 1tbs crushed garlic)
 Any other vegetables you have in the fridge the need using up (e.g. cabbage, zucchini, mushrooms, cauliflower, beans, bok choy)
Carbohydrates
 2 cups Cooked rice noodles (just add hot water to the dry noodles and leave them to sit for 5mins)
Other
 ¼ cup Tamari Sauce
 1 tbsp Liquid Honey
 Chilli (optional)
 Sesame seeds and corrianda (to garnish - optional)
1

To make the satay sauce, combine tamari, peanut butter, and honey. Mix together and set aside.

2

Chop all non-starchy vegetable - set aside.

3

Dice chicken or beef on a separate chopping board - set aside

4

Heat oil in a non-stick wok (or a deep fry pan), and add the garlic, onion and chicken.
Sautee for 1-2 minutes and then add in the rest of the non-starchy vegetables and the peanut satay sauce.

5

Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit.

6

Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving

Garnish with coriander and sesame seeds (optional)

Ingredients

Protein
 600 g Chicken or beef shnitzel
Healthy Fats
 2 tbsp Peanut Butter (heaped tbs)
 1 tbsp Olive, coconut oil, or sesame oil
 4 tbsp peanuts or cashews
Non-Starchy Vegetables
 1 Head of brocolli
 1-2 Large carrots
 1 Capsicum
 1 Large white onion
 2-3 Cloves of garlic (or 1tbs crushed garlic)
 Any other vegetables you have in the fridge the need using up (e.g. cabbage, zucchini, mushrooms, cauliflower, beans, bok choy)
Carbohydrates
 2 cups Cooked rice noodles (just add hot water to the dry noodles and leave them to sit for 5mins)
Other
 ¼ cup Tamari Sauce
 1 tbsp Liquid Honey
 Chilli (optional)
 Sesame seeds and corrianda (to garnish - optional)

Directions

1

To make the satay sauce, combine tamari, peanut butter, and honey. Mix together and set aside.

2

Chop all non-starchy vegetable - set aside.

3

Dice chicken or beef on a separate chopping board - set aside

4

Heat oil in a non-stick wok (or a deep fry pan), and add the garlic, onion and chicken.
Sautee for 1-2 minutes and then add in the rest of the non-starchy vegetables and the peanut satay sauce.

5

Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit.

6

Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving

Garnish with coriander and sesame seeds (optional)

Peanut Satay Stir Fry
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