Stir-fried chicken with satay sauce

Fry up this quick and easy satay chicken, loaded with added veg.

Recipe «Stir-fried chicken with satay sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Light olive oil spray, 2 garlic cloves, finely chopped, 3cm-piece fresh ginger, peeled, finely grated, 250ml Carnation Light & Creamy - coconut, 2 tbsp light crunchy peanut butter , 3 tsp kecap manis, 2 eggs, 2 egg whites , 600g chicken breast fillets, thinly sliced, 1 garlic clove, extra, crushed, 1 red capsicum, halved, deseeded, thinly sliced, 1 x 125g pkt baby corn, halved diagonally, 150g snow peas, trimmed, halved diagonally, 80ml Massel chicken style liquid stock, Pinch of ground white pepper, Steamed white rice, to serve.

Ingredients:

• Light olive oil spray 
• 2 garlic cloves, finely chopped 
• 3cm-piece fresh ginger, peeled, finely grated 
• 250ml Carnation Light & Creamy - coconut 
• 2 tbsp light crunchy peanut butter 
• 3 tsp kecap manis 
• 2 eggs 
• 2 egg whites 
• 600g chicken breast fillets, thinly sliced 
• 1 garlic clove, extra, crushed 
• 1 red capsicum, halved, deseeded, thinly sliced 
• 1 x 125g pkt baby corn, halved diagonally 
• 150g snow peas, trimmed, halved diagonally 
• 80ml Massel chicken style liquid stock 
• Pinch of ground white pepper 
• Steamed white rice, to serve 
• Coriander sprigs, to serve 
• Shallots, thinly sliced, to serve 
• Lime wedges, to serve 

Instructions

1. Spray a saucepan with olive oil spray to grease. Place over medium heat. Add the garlic and ginger. Cook, stirring, for 3 minutes. Whisk in the evaporated milk and peanut butter. Cook, stirring, for 5 minutes or until the sauce thickens. Stir in 2 teaspoons of kecap manis. Remove from heat. Cover to keep warm.
2. Lightly whisk the eggs and egg whites in a bowl. Heat a wok over high heat. Spray with olive oil spray. Add half the egg, tilting the wok to cover the base. As the egg sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until set. Turn and cook for a further 30 seconds. Transfer to a plate. Repeat with the remaining egg.
3. Wipe the wok clean. Spray with olive oil spray. Add one-third of the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches.
4. Add the extra garlic to the wok. Stir-fry for 1 minute. Add capsicum, corn and snow peas. Stir-fry for 1 minute. Add stock. Cook, stirring, for 5 minutes, or until the liquid evaporates and the vegetables are tender crisp. Stir in the chicken, pepper and remaining kecap manis.
5. Thinly slice the omelette. Divide rice among serving bowls. Top with the stir-fry. Drizzle over the sauce. Top with omelette, coriander and shallot. Serve with lime wedges.