Fry up this quick and easy satay chicken, loaded with added veg.
Ingredients
- Light olive oil spray
- 2 garlic cloves, finely chopped
- 3cm-piece fresh ginger, peeled, finely grated
- 250ml (1 cup) Carnation Light & Creamy – coconut
- 2 tablespoons light crunchy peanut butter
- 3 teaspoons kecap manis
- 2 eggs
- 2 egg whites
- 600g chicken breast fillets, thinly sliced
- 1 garlic clove, extra, crushed
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 x 125g pkt baby corn, halved diagonally
- 150g snow peas, trimmed, halved diagonally
- 80ml (1/3 cup) Massel chicken style liquid stock
- Pinch of ground white pepper
- Steamed white rice, to serve
- Coriander sprigs, to serve
- Shallots, thinly sliced, to serve
- Lime wedges, to serve
Method
- Step 1Spray a saucepan with olive oil spray to grease. Place over medium heat. Add the garlic and ginger. Cook, stirring, for 3 minutes. Whisk in the evaporated milk and peanut butter. Cook, stirring, for 5 minutes or until the sauce thickens. Stir in 2 teaspoons of kecap manis. Remove from heat. Cover to keep warm.
- Step 2Lightly whisk the eggs and egg whites in a bowl. Heat a wok over high heat. Spray with olive oil spray. Add half the egg, tilting the wok to cover the base. As the egg sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until set. Turn and cook for a further 30 seconds. Transfer to a plate. Repeat with the remaining egg.
- Step 3Wipe the wok clean. Spray with olive oil spray. Add one-third of the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches.
- Step 4Add the extra garlic to the wok. Stir-fry for 1 minute. Add capsicum, corn and snow peas. Stir-fry for 1 minute. Add stock. Cook, stirring, for 5 minutes, or until the liquid evaporates and the vegetables are tender crisp. Stir in the chicken, pepper and remaining kecap manis.
- Step 5Thinly slice the omelette. Divide rice among serving bowls. Top with the stir-fry. Drizzle over the sauce. Top with omelette, coriander and shallot. Serve with lime wedges.
Nutrition
1845 kj
Energy
9.5g
Fat Total
2.5g
Saturated Fat
4g
Fibre
37g
Protein
50g
Carbs (total)
All nutrition values are per serve
Notes
To make 6 serves of rice, you need 300g (1 1/2 cups) uncooked long-grain rice.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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