Sutton Hoo Chicken Satay Stir Fry

This is a brilliantly easy recipe from our friends at Spice Pots, packed full of flavour and guaranteed to impress. This satay recipe makes a big batch so we encourage you to freeze a few portions so you can have it ready to go for a quick and easy mid-week dinner. This is also a brilliant recipe for using leftover chicken, creating a delicious family meal with minimal effort!

Serves 4

INGREDIENTS

For the Satay Sauce:

• 400ml tin of coconut milk

• 6 heaped tbsp of smoothed peanut butter

• 4 tbsp soy sauce

• 3 tbsp lime juice

• 3 tbsp brown sugar

• 2 large cloves of garlic, crushed

• 2 heaped tsps of Spice Pots (Korma, Bhuna, Goan or Tandoori Masala)

For the Stir Fry :

• 2 tbsp of oil

• 500g of chicken, cut into thin strips (or use leftover chicken)

• 1 bag of stir fry veg

• Spring onions for garnish

METHOD

For the Satay Sauce

1. In a pan, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and spices to make a smooth sauce.

2. Heat through gently until it bubbles and thickens, ensuring it does not burn on the base of the pan. Add water if too thick.

For the Stir Fry

1. Heat 2 teaspoons of the oil in a wok or large deep frying pan over high heat.

2. Stir-fry the chicken in batches, adding 2 teaspoons of oil to each batch, for 2 mins or until browned. Transfer to a plate. Or if you have leftover chicken from a roast, this is a perfect way to use up leftovers!

3. Heat remaining oil in wok over medium-high heat. Add vegetables and stir-fry for 3-4 mins or until tender-crisp.

4. Add the chicken and satay sauce. Toss to combine and heat through.

5. Serve with rice and top with spring onion.