This is a real tasty stir-fri recipe that I can't take credit for but felt I needed to share it all the same. The recipe is derived from the June 2005 addition of Real Simple magazine's Satay Chicken Stir-Fry with Snow Peas and Cilantro. My version varies slightly by cooking the sauce separately. This gives you more control over its consistency & helps prevent over cooking the veggies.

Ingredients - Serves 4

There are three parts to this meal... the rice, the sauce & the meat-n-veggies. All are cooked separatly.

The Rice
Rice 2 cups

Boil the rice in a pan until done.

The Sauce
Peanut Butter 2 tablespoons
Soy Sauce 2 tablespoons
Lime Juice 2
Chicken Broth 1/2 cup
Brown Sugar 3 tablespoons
Coconut Milk 1/2 cup
  1. Whisk everything in a bowl.
  2. Bring to a boil then simmer on low-medium heat in a pan until the sauce thickens.
The Meat-n-Veggies
Chicken Breasts 4
Vegetable Oil 2 tablespoons
Red Chili Pepper 2
Ginger 1 inch
Garlic Clove 2
Snow Peas 2 cups
Broccoli 1 cup
Cilantro a pinch
  1. Cut the chicken into bite sized pieces.
  2. Slice the chili peppers & garlic.
  3. Grate the ginger.
  4. Chop the broccoli into bite sized florets.
  5. Heat the oil in a wok or large pan over medium-high heat.
  6. Stir-fry the chicken, chili, ginger & garlic until the chicken has browned & is pretty much cooked (aproximatly 6 minutes).
  7. Add the snow peas & broccoli & cook for 1-2 minutes only.
  8. Add the sauce & mix so everything is well coated.
  9. Serve over rice & garnish with just a little cilantro.


Cooking - Satay Chicken Stir-Fry