Satay Chicken Stir-Fry

This tasty recipe calls for kecap manis, an Indonesian sweet soy sauce with a sweeter and thicker consistency than regular soy sauce.


INGREDIENTS

  • 1/4 cup) light coconut milk

  • 2 tblsp crunchy peanut butter

  • 2 tsp kecap manis

  • 2 tsp light olive oil

  • 400g chicken tenderloins

  • 2 garlic cloves, finely chopped

  • 2 tsp finely chopped ginger

  • 450g peeled, deseeded pumpkin, cut into thin, 4cm pieces

  • 1 bunch broccolini, halved lengthways

  • Fresh long red chilli, sliced (optional), to serve

  • Fresh coriander sprigs, to serve

  • Steamed brown basmati rice, to serve

  • Lime halves, to serve


METHOD

Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.


Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds. Add the garlic and ginger to the wok. Stir-fry for 1 minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender. Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves.



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