Satay Chicken & Vegetable Stir Fry

I haven’t had Satay Chicken Stir Fry in a hot minute. It’s definitely one of my favorites, but it’s a smidge calorific. You can use whatever vegetables you like best and you can swap beef or pork for the chicken with great results!

  • 1 Tablespoon Sesame Oil
  • 2 large Chicken Breasts; sliced
  • 1 cup Broccoli Florets
  • 1 cup Carrot; chopped
  • 1/2 teaspoon Ginger; grated
  • 3 cloves Garlic; minced
  • 1 cup Onion; chopped
  • 1 cup Celery; sliced
  • 1 cup Bell Peppers; chopped
  • 1 cup Mushrooms; sliced
  • Salt and Pepper to taste
  • 4 cups Zoodles
  • Spicy Thai Peanut Sauce:
    • 1 cup chunky peanut butter
    • 2 Tablespoons Sesame Oil
    • 2 Tablespoons Hoisin Sauce
    • 1/4 cup Soy Sauce
    • 1/4 cup Sweet Chile Sauce
    • 1 Tablespoon Garlic-Chile Paste
    • 2 Garlic Cloves; grated
    • 1/2 teaspoon Ginger; grated
  1. In a small saucepan over medium-high heat, add the peanut sauce ingredients. Whisk until fully combined, adding water 1 tablespoon at a time until it reaches your desired consistency. Reduce heat to low and keep warm until the chicken and vegetables are cooked. 
  2. Heat a large wok over medium heat and drizzle in the sesame oil. Cook the chicken until it’s no longer pink in the center before adding the vegetables, garlic, ginger, salt and pepper to the wok. Sauté until tender, then remove from the heat. 
  3. Pour the peanut sauce into the wok and add the zoodles, tossing until evenly coated. 
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Chinese Restaurant Style Fried Rice Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen Pasta Vegetables noodles

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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