I know, I know, I LOVE CHICKEN! Its light, tasty and a white meat high in protein. Since I try and only eat red meat once a week, chicken is one of my main meats and is so versatile for many types of dishes. I do promise one of my next recipes will be lamb or beef. If your not a meat lover there’s vegan options and recipes on this site.
A quick tasty and healthy version I prepped up between clients and organising my children. I find having the ingredients available in the pantry as a common staple means easy healthy meals and options at the ready.
I used frozen stir-fry vegetables in this dish as I was strapped for time. Remember frozen vegetables are a great option if you cant get fresh as they have been frozen at their freshest, so no loss in nutrients. In fact fresh vegetables are harvest then transported, then sit on the shelf, so they are exposed to air for a longer time. This is where nutrients can get lost. So buy fresh and use or freeze. I do like the taste of fresh however when I have no time I always have a bag of frozen ready to go.
So my favourite foods are satay and curry, so I decided to try the both together. Perfect! You can add more curry if you prefer it hotter and spicier, however mine was mild to ensure the kids would eat it!
Serves 4-5
Ingredients
- 2 tbl Extra virgin olive oil, to stir-fry in
- skinless chicken breasts (around 750 g)
- 1 brown onion
- 1 pkt stir-fry vegetables (at least 500 g) or cut your own fresh, I added extra broccoli and cauliflower)
- 2 Massel chicken stock cubes (gluten free, vegan, trans fat free, all natural)
- 1/2 cup water
- 1/4 cup smooth peanut butter
- 2 tsp honey
- 1 tsp minced garlic
- 1 tsp curry powder
- 1/4 cup light coconut milk
- pinch rock salt
- *Optional: Pine nuts and fresh coriander to serve.
- 1 cup rice, white or brown
- 1/2 cup quinoa
- water as per instructions (I did cook mine together in the same pot)
Method
In a pot, bring to the boil water required for the amount of rice you are cooking.
In the meantime, add oil to a pan or wok.
Cut chicken breast into cubes or strips.
Cut any extra vegetables you may add.
Rinse then add rice and quinoa to boiling water and regularly stir. Turn down from high so it doesn’t over boil. I cook on a medium heat.
Heat the oil in the pan/wok and once hot add the chicken. When the chicken is half cooked add the vegetables. Stir regularly so the ingredients don’t stick and burn.
Add 1/4 cup water. Crunch up stock cubes and sprinkle over also with the rock salt. Mix thoroughly. Cook for 2 minutes.
Add peanut butter, honey, curry and garlic powder. Mix thoroughly until the peanut butter has melted through. Add water as you go when needed to keep the stir-fry in some liquid so it doesn’t dry out.
Finally add the coconut milk and stir.
Drain rice and quinoa.
Serve rice alongside stir-fry. Sprinkle pine nuts and garnish with coriander.
Waluh! Your dish should be creamy, soft and full of flavour!
Try not to go back for seconds! Its hard! Any remaining food can be stored in air tight containers and frozen for when you need a quick meal ready to go.
WARNING! Trust me once you try this, it will leave you wanting more!