Recently I’ve been a hell of a lot of cooking from scratch as I’ve had a little more time at home whilst Mike commutes home from London. I’m trying to be healthy and make sure I’m hitting my daily intake of fruit or veg and that I know what is going into all of the sauces I use. We all know how much I love a stir fry so this fun, healthy take on a chicken satay one I’ve pulled together and tweaked to serve two!
2 large tbsp of Crunchy Peanut Butter
50ml of Water
2 Tbsp of Chopped Unsalted Peanuts
1 Tbsp Soy Sauce
Mix the Peanut Butter and Water in a bowl and keep stirring until it becomes a smooth consistency. Then add the Soy Sauce and Chopped Peanuts and stir. Place to one side until you need it for the stir-fry,
Stir Fry Ingredients
Straight to Wok Noodles
400g of Diced Chicken Breast
Stir Fry Mix (for ease)
Sweet Chili Sauce
2 Eggs, Lightly Beaten
Stir Fry Method
Coat your pan in FryLight, pour your egg in and leave to set. Once set, chop up to make small chunks and move to one side.
Add some more FryLight to your pan and cook your chicken pieces. Once you’re happy with how the chicken has cooked, throw in the stir-fry mix.
Once your stir-fry has begun to wilt add in your noodles and keep stirring.
Add in your egg and the sauce you made previously. Keep stirring until all is cooked and warm throughout.
Plate up, add a splash of Sweet Chili Sauce if you want an added kick and a sprinkle of peanuts.
Such an easy but fun meal to cook. I know I will be making up the sauce for other meals too as I think it’d go great in a homemade burger!
This recipe was made in collaboration with Heart Reseach UK for their Happy Healthy Heart Cookbook.