Peanut Satay Chicken with Rice
Serves 4, Prep and Cook: 30 mins
750g chicken tenderloins 2 tblsps vegetable oil 1 onion, thickly sliced 1 large carrot, peeled, halved lengthways, thinly sliced diagonally 200g snow peas, trimmed,
halved diagonally 525g jar peanut satay simmer
sauce 1 tblsp soy sauce 1 tblsp lime juice Steamed jasmine rice, to serve
1 Trim the chicken. Cut into 3cm pieces. Toss with half the oil in a bowl. 2 Heat an oiled, large, non-stick wok over a medium to high heat. Add chicken in three batches. Stir-fry for about 4 minutes, or until browned and just cooked. Remove from wok.
3 Heat remaining oil in same, hot wok over a high heat. Add onion and carrot. Stir-fry for about 3 to 4 minutes, or until tender. Add snow peas and combined sauces and juice. 4 Return chicken to wok. Bring to boil. Gently boil, stirring occasionally, for about 2 minutes, or until chicken is cooked through. Remove from heat. 5 Serve with rice.