Name: Chicken satay
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 800 gram chicken tenderloins, halved; 2 brown onions (400g), sliced thickly; 1 teaspoon crushed garlic; 1/4 cup (60ml) chicken stock; 2/3 cup (160ml) coconut milk; 3/4 cup (180ml) satay sauce

Ingredients

1 tablespoon peanut oil

800 gram chicken tenderloins, halved

2 brown onions (400g), sliced thickly

1 teaspoon crushed garlic

1/4 cup (60ml) chicken stock

2/3 cup (160ml) coconut milk

3/4 cup (180ml) satay sauce

Method

1.Heat oil in wok or large frying pan; stir-fry chicken, in batches, until browned all over and cooked through.

2.Place onion and garlic in same wok; stir-fry until onion softens.

3.Return chicken to wok with remaining ingredients; stir-fry until sauce thickens slightly. serve with green onion curls.

The spiciness of this dish will depend on the brand of satay sauce you use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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