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Satay Chicken Stir-Fry Recipe

Satay Chicken Stir-Fry
Satay Chicken Stir-Fry
  • Difficulty
    Easy
  • Number of servings
    10

Serve a satay chicken stir fry with MAGGI TASTE OF ASIA Satay Sauce, MAGGI Seasoning, and jasmine rice. Key ingredients include sliced baby bok choy, chopped ginger, crushed garlic, crushed long red chillies, sliced capsicum, chicken and MAGGI TASTE OF ASIA Satay Sauce. You can also add bean sprouts to your stir fry and serve it with cooked jasmine rice. This recipe can serve up to 10 portions of stir fry and takes no longer than half an hour to prepare and make. Our chefs recommend using a wok or a large frying pan to sauté the chicken and vegetables in.

Ingredients
MAGGI Coconut Milk Powder 1kg - Srilankan
MAGGI Coconut Milk Powder Mix. 1kg
  • 1 kg Chicken breast fillets
  • 240 g MAGGI TASTE OF ASIA Satay Sauce Marinade
  • 4 Ginger Chopped
  • 2 Long red chillies Crushed
  • 1 Red capsicum Sliced
  • 2 Bunches Baby bok choy Sliced
  • 2 Spring onions Sliced
  • 100 g Bean sprouts
  • 150 g MAGGI TASTE OF ASIA Satay Sauce To be added into the stir-fry
  • 2 tsp MAGGI Seasoning
  • Jasmine rice Cooked
Preparation
  • 1
    Cut chicken into strips and marinate in the MAGGI TASTE OF ASIA Satay Sauce for 30 minutes.
  • 2
    Heat a wok or large frying pan and sauté the chicken over a low to medium heat until lightly brown and cooked. Transfer onto a plate and set aside.
  • 3
    Stir fry ginger, garlic, chillies and capsicum for 1-2 minutes.
  • 4
    Add baby bok choy and stir fry for a further 2 minutes. Then add bean sprouts, spring onions and chicken.
  • 5
    Add MAGGI TASTE OF ASIA Satay Sauce and MAGGI Seasoning and toss.
  • 6
    Serve immediately with Jasmine rice.

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