Chicken Satay Stir-fry

Name: Chicken Satay Stir-fry | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 182
Price: 23.49 AUD
Availability: InStock

Self saucing as well!

$23.49/kg

The Chicken Satay Stir-fry is part of our new ready-to-cook Stir-fry. It is so easy to make and tastes amazing. Made with our extra juicy chicken breast, special marinade, capsicum and onion.

We have done all the hard work for you. Finish with some chicken stock, coconut milk and fish sauce. Serve over steam rice and your meal is done!

This product was an instant star at our recent in-shop tasting in Miranda.

Min Qty is 100 grams.

Description

This is one of our new ready-to-cook Stir Fry range and is perfect for a fast mid-week meal.

Made with our premium juicy thin sliced chicken breast, our Chicken Satay Stir-fry also contains thinly sliced, red, and green capsicum, onions and our in-house mix of self-saucing marinade.

Allergens:

Cooking Instructions:

(Requires Chicken Stock and Coconut Milk - Not included)

Heat either a wok or medium-size frying over high heat until really hot.
Add some oil of your choice and some chopped garlic (optional and not included -, but we are sure you will have some at home)
Cook the garlic just a little (be careful not to burn - Hint: I add the oil just before the pan gets really hot).
Add the Satay Chicken Stir-fry Stir-fry to the pan and spread around for even heating, and to mix it in the oil and garlic.

Leave for approx one minute to get a good colour. Then stir and turn over.
Cook for approx 3 minutes until cooked, and there is no pink/raw chicken showing.
Add some chicken stock (you can use a stock cube mixed into hot water). - Exact quantity will depend on how much you are cooking.
Add approx the same quantity of Coconut Milk.

Stir again to mix it all together, and add more stock/coconut milk to your desired consistency. The sauce will thicken slightly on standing for a few minutes.

Serve with steamed rice.

Background:

We recently did an in-store tasting of this product and had only been using Chicken Stock to make the sauce at the end; after a couple of tastings, a customer suggested that it would be lovely with some coconut milk. I kicked myself so hard, as it was the obvious choice, and immediately had the team grab me a can of coconut milk. It transformed the dish from 'yeah that is nice' to 'wow that is incredible'.

Having travelled thru Malaysia/Thailand and spent time in Singapore where Chicken Satay has been raised to an art form, this mix hit all the right flavour notes. It is now a personal favourite and I can't wait for you to be in Miranda and try it the next time we cook this.

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Cashew, Macadamia Nuts, Peanut Meal, Sugar, Vegetable Oil, Spices, Tomato Paste, Garlic, Salt, Desiccated Coconut, Food Acid (330, 260), Chilli Powder, Shrimp Paste, Onion Flakes, Vegetable Gum (412)

Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	466 kJ	466 kJ
Protein	16.9 g	16.9 g
Fat, total	4.8 g	4.8 g
– Saturated	1.6 g	1.6 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	66 mg	66 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

Chicken Satay Stir Fry

Our basic recipe for using our Ready to Cook Chicken Satay Stir Fry. The perfect start for you to build on. Cook time is based on the time for preparing the rice.

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Prep Time 5

Cook Time 20

Course Dinner

Cuisine South East Asian

Servings people

Equipment

1 large non stick frying pan or a Wok if you have one
1 Instant Pot Optional depending on how you want to cook your rice

Ingredients

1 kg ready to cook chicken satay stir fry from Pryde Butchery
1 tblsp vegetable oil
4 cloves garlic optional
1 cup chicken stock A chicken bouillon cube works fine
1 can coconut milk Lite can be used
2 tblsp fish sauce optional
2 cups rice your choice of type

Garnish

1/2 cup chopped coriander or garnish of your choice
1 chopped chilli optional

Instructions

Preparation

Rinse rice well under running water and add to the instant pot. Add two cups of water, seal and cook at high pressure for 3 mins. It will then need approx 15 release time so go get yourself a prepping dinner drink.
Dissolve 1/2 chicken bouillon into cup of hot water
Finely chop garlic if using and prep any other extra ingredients you want to add.

Cook

Heat your frying pan or wok to medium hit heat, then add oil.

Add your garlic just before it get to hot and cook for about 30 seconds until fragrant. Turn heat to high.
Add the ready to cook chicken satay, any extra vegetable and distribute them around to get even coverage. Leave for about 1 minute to get some browning. Turn the heat back to medium high and stir the chicken to turn over.
Continue stirring and turning now until there are no pink bit of chicken.

Add the chicken stock (and fish sauce if using) then stir to loosen everything up. When it starts to bubble, add half the coconut milk, stir well and then slowly add the extra coconut milk until it reaches desired consistency.
Turn the heat to very low and leave stand for a few minutes, this will allow the sauce to thicken. Add more coconut milk/stock if too thick.
Serve over rice and garnish as desired.

Notes

Olive oil can be substituted if that is your preference. Just be mindful of the lower smoke point.

The fish sauce is optional if really want to amp up the flavour.

For the rice, you can use whatever type you prefer. Cooking time/instructions has been given for an instant pot. For a super fast meal, you can use ready-to-heat rice packs.

For extra coconut flavour, you can use less chicken stock and more coconut milk. We also recommend coconut milk instead of cream so that the final product is not too thick.

Keyword Chicken, Stir Fry

Tried this recipe?Let us know how it was!

Cashew, Crustacean, Macadamia, Peanut