2-step chicken satay

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4 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 September 09 2016
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Ingredients (13)

15 ml oil
4 chicken breast fillets — cut into strips
5 ml curry paste — red
1 spring onion — chopped
100 g mangetout — julienned
100 g baby corn — sliced in half lengthways
30 ml peanut butter — crunchy
30 ml soy sauce
5 ml fish sauce
5 ml brown sugar
1 coconut milk — tinned
TO SERVE
fresh coriander
cooked rice
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Method:

Heat a wok or frying pan on high heat, then add the oil followed by the chicken, curry paste and spring onions. Stir-fry for 2-3 minutes until the chicken strips are golden brown. Then add the mangetouts and mealies, along with the peanut butter, soy and fish sauce, and sugar, and stir-fry for another minute.

Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.

 

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