Satay Chicken Stir-fry

Self saucing as well!

$19.99/kg

The Satay Chicken 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.

Product Total Price will be: $ 19.99

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 Satay Chicken Stir-fry also contains thinly sliced, red, and green capsicum, onions and our in-house mix of self-saucing marinade.

Allergens:

Contains NutsContains SeafoodContains SoyContains Gluten

 

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 meal,  peanuts, sugar, vegetable oil, spices, tomato paste, garlic, desiccated coconut, food acid (330, 260), chilli powder, shrimp paste, onions, sugar, vinegar, chilli, coconut cream, garlic, salt, prawn paste, spice, vegetable gum (412 415), tapioca starch, soy sauce, colour (102, 124, 110)

Contains: soy, wheat, peanut and crustacean products.

Contains:

Cashew
Macadamia
Peanut
Crustacean
Soy
Wheat via Soy Sauce

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