Stir Fry Chicken and Vegetables with Satay Sauce and Rice


25 minute dinner recipe

4 servings

400 gr rice
200 gr chicken breast, cubed
600 gr vegetables, frozen or fresh
baby corn, cutted
salt and pepper

for the satay sauce:

2 tbsp peanut butter
200 ml water
1/2 tbsp sambal
2 tbsp ketjap


1. Cook the rice according to directions or use leftover rice, drain and chil in pan before serving.

2. In a wok or skillet, heat 1 tbsp oil, add chicken and cook until cooked trough. Add vegetables and cook for another 5- 6 minutes or until the vegetables are softened. Season with salt and pepper.

3. In a medium sauce pan, stir together the peanut butter, water, sambal and ketjap. Boil over medium heat until the begins to thicken. Remove from heat.

4. Serve the vegetables and satay sauce on top of rice.

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