My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

Ingredients

Gluten free

∙ Serves 2

Meat

• 8 oz Chicken breast

Produce

• 1/4 tsp Chilli
• 1/2 tsp Coriander, powder
• 2 Garlic cloves
• 1 Onion
• 1 Shallots/scallions

Canned Goods

• 1/3 cup Coconut milk, full fat

Condiments

• 1/2 tsp Lemongrass paste
• 1 1/2 tbsp Peanut butter, smooth
• 1 tsp Soy sauce, light
• 2 tsp Sriracha

Baking & Spices

• 1 tsp Baking soda
• 2 tsp Brown sugar
• 1 1/2 tsp Curry powder
• 1/2 tsp Salt
• 1/4 tsp Turmeric, powder
• 1/4 tsp White pepper

Oils & Vinegars

• 1 tbsp Peanut oil
• 2 tsp Rice vinegar

Nuts & Seeds

• 1/2 tsp Cumin, powder

Liquids

• 1/4 cup Water