Chicken Satay Stir-Fry
"An Indonesian-style stir-fry combining colourful crunchy vegetables and tender chicken strips. Serve with toasted white or wholemeal pita bread...."
INGREDIENTS
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¼ cup (80 g) smooth peanut butter
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⅓ cup (80 ml) reduced-fat coconut milk
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2 tablespoons diluted salt-reduced or homemade chicken stock (recipes on this website)
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1 lemon, zest finely grated
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1 tablespoon vegetable oil
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2 garlic cloves, crushed
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1 red chilli, deseeded and finely chopped
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350 g skinless chicken breast fillets, cut into thin strips
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1 tablespoon five-spice powder
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1 red capsicum, deseeded and sliced
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2 carrots, peeled and cut into julienne strips
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175 g button mushrooms, sliced
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2 tablespoons chopped fresh coriander
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