This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in 30 Min’s. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.

Ingredients

1 Tablespoon peanut oil
800g Chicken breasts or tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
2 Brown onions, sliced thinly
3 Cloves garlic, crushed
50ml Water
1 Teaspoon chicken stock
150ml Satay Sauce
1 Teaspoon chili flakes
250ml Coconut milk
200ml coconut cream
2 Green onions, sliced

Method

1. Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.

2. Cook onion and garlic in same wok, stir-until onion softens.

3. Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.

To serve: Spoon chicken over rice and sprinkle with green onions.

All photos taken by me unless otherwise stated.