Peanut Satay Stir-Fry
November 06, 2018 at 10:57 AM
This Peanut Satay Stir fry is a staple for me and my partner, especially on those late working nights! I love stir fries. Everything just goes into a big wok, and you can use up any vege's that are almost past their expiry date. Here's a really easy and tasty stir-fry that is nutritionally balanced, and helps you get your 5+ of vege a day. You can make it high or low carbohydrate based on your needs (just reduce or leave out the rice noodles). Enjoy! x
- 600g Chicken or beef schnitzel
- 2 TbspPeanut Butter (heaped tbs)
- 1 Tbsp Olive, coconut oil, or sesame oil
- 4 Tbsp peanuts or cashews
- 1 Head of broccoli
- 1-2 Large carrots
- 1 Capsicum
- 1 Large white onion
- 2-3 cloves of garlic
- Any other vegetables you have in the fridge the need using up (e.g. cabbage, zucchini, mushrooms, cauliflower, beans, bok choy)
- 2 Cups Cooked rice noodles (just add hot water to the dry noodles and leave them to sit for 6-8mins)
- ¼ Cup Tamari Sauce
- 1 Tbsp Liquid Honey
- Chilli (optional)
- Sesame seeds and coriander to garnish
To make the satay sauce, combine tamari, peanut butter, and honey. Mix together and set aside.
Chop all non-starchy vegetable - set aside.
Dice chicken or beef on a separate chopping board - set aside
Heat oil in a non-stick wok (or a deep fry pan), and add the garlic, onion and chicken/beef.
Sautee for 1-2 minutes and then add in the rest of the non-starchy vegetables and the peanut satay sauce.
Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit for 6-8mins.
Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving
Garnish with coriander and sesame seeds
Kimberley is a qualified nutritionist holding a Bachelor of Science in Human Nutrition and Exercise Sports Science from Massey University. She has developed a passion for whole food nutrition and uses a combination of evidence-based nutritional science and her own clinical and personal experience to offer solutions and guidance for a wide range of health goals.