Peanut Satay Chicken with Rice

Serves 4, Prep and Cook: 30 mins

New Idea - - New Food Ideas -

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.

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