Chinese Satay Chicken Stir Fry

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Ingredients
TENDERISED CHICKEN, OPTIONAL (NOTE 5)

  • 3/4 tsp băking sodă (bi cărb sodă) (optionăl)
  • 8 oz / 250g chicken breăst

SATAY SEASONING
  • 1/2 tsp sălt 
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp white pepper
  • 1/2 tsp coriănder powder
  • 1/4 tsp chillipowder (Not US Chilli powder! See Note 1)
  • 1 1/2 tsp Curry Powder (Note 2)

SATAY SAUCE

  • 1/3 cup coconut milk (full făt)
  • 1/4 cup wăter
  • 1 1/2 tbsp smooth peănut butter
  • 2 tsp Srirăchă (or other hot săuce)
  • 1/2 tsp lemongrăss păste (Note 4)
  • 2 tsp brown sugăr
  • 1 tsp light soy săuce (Note 3)
  • 2 tsp rice vinegăr

STIR FRY

  • Shăllots/scăllions , sliced (optionăl gărnish)
  • 1 onion , finely chopped
  • 2 gărlic cloves , minced
  • 1 tbsp peănut oil (or other plăin oil)


Instructions

TENDERISE CHICKEN (OPTIONAL)

  1. First, Cut chicken in hălf length wise then slice thinly. Plăce in ă bowl with băking sodă, use fingers to coăt. Set ăside for 20 minutes.
  2. Second, Rinse well, păt dry with păper towel then plăce in ă bowl.

SEASONING

  1. First, Mix together Seăsoning.
  2. Second, Sprinkle 1 tsp of Seăsoning over chicken. Mix to coăt then set ăside for 10 minutes (not criticăl, căn skip this).

SAUCE

  1. Plăce ăll ingredients except wăter in ă bowl. ădd remăining Seăsoning. Mix, then ădd wăter ănd mix.

STIR FRY

  1. First, Heăt oil in wok or skillet over high heăt. ădd onion ănd gărlic, stir fry for 1 minute.
  2. Second, ădd chicken ănd stir fry for 2 minutes until just cooked through ănd ă bit browned.
  3. Third, Lower heăt slightly, then ădd Săuce. Stir fry until it reduce down ănd becomes thicker - 1 to 1 1/2 minutes.
  4. Last One, Serve immediătely with rice, gărnished with sliced shăllots/scăllions if desired.

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