Ingredients 2 chicken breasts, cut into bite sized pieces (replace with tofu for vegetarian)
1/3 cup smooth peanut butter
1 lemon, juiced (or lime)
2 - 3 tbsp sweet chilli sauce, to taste
1 tbsp fish sauce (soy sauce if vegetarian)
1 tbsp soy sauce
1 tbsp tbsp palm or raw sugar
400 ml coconut milk
1/2 cup water
1 carrot, cut into matchsticks
1/2 small sweet potato, cut into matchsticks
1 red capsicum, sliced
1 zucchini, cut into matchsticks
2 tbsp chopped coriander
Jasmine rice, to serve
Put the peanut butter, 2 tbsp lemon juice, sweet chilli sauce, fish sauce, soy sauce, sugar and 1 tbsp coconut milk into a bowl. Stir to combine.
Add the chicken and stir to completely coat the chicken.
Coat the chicken in the satay sauce
Stir fry the chicken until white, 2 - 3 minutes.
Sear the chicken in the satay sauce
Add the carrot, sweet potato and capsicum, stir to coat in the satay sauce. Cook for 2 minutes.
Add the remaining coconut milk, water, zucchini, stir and simmer for 10 minutes, until the chicken is cooked through.