Traditional satay-style chicken gets a makeover in this quick and tasty stir-fry with fresh zesty flavours and a lighter sauce. Yum!
With a prep time of 15 minutes and a cook time of 15 minutes, this tasty meal can be whipped up in half an hour.
- 1 cup (200g) basmati rice
- 1 tablespoon light peanut butter
- 1 tablespoon honey
- 1 tablespoon soy sauce or tamari
- 650g skinless chicken breasts, cut into thin strips
- 1 teaspoon mild curry powder
- 1 teaspoon dried chilli flakes
- 2 teaspoons finely grated lime zest
- 1 tablespoon lime juice
- 4 green shallots (spring onions), thinly sliced
- 1/4 cup fresh coriander leaves
- lime wedges, to serve
Cook rice following packet instructions.
Meanwhile, combine peanut butter, honey, soy sauce and 2 tablespoons water in a small bowl. Set aside. Sprinkle chicken with curry powder and chilli flakes and toss to coat.
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Stir-fry chicken, in batches, for three to four minutes, until just cooked through. Return all the chicken to pan with peanut butter mixture and simmer for two minutes. Remove from heat. Stir in lime zest and juice and three–quarters of the shallots. Season with salt and pepper.
Divide rice and chicken among bowls. Sprinkle with coriander and remaining shallots. Serve with lime wedges.
To refrigerate: store individual portions of leftover stir-fry in reusable containers for up to two days. To reheat, stir-fry or microwave until hot, adding a splash of water if sauce is too thick.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Do you like satay chicken? Why not let us know how the recipe works out for you in the comments section below?
Also read: Slow-Cooked Provencal Beef Stew