Name: Peanut Free Chicken Satay Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 90 g Wowbutter (peanut free butter); 80 ml gluten free tamari soy sauce; 75 g coconut or brown sugar; 2 tablespoons rice vinegar; 1 tablespoon corn flour mixed with 1 tablespoon water; 3 tablespoons olive or vegetable oil (, divided); 900 g boneless, skinless chicken thighs (, cut into bite-sized pieces); 3 cloves garlic (, minced); 340 g stir fry vegetables; 1 red pepper (, thinly sliced); Fine sea salt (, to taste); 550 g cooked rice (, for serving); 2 tablespoons chopped fresh parsley (, for garnish)

Peanut Free Chicken Satay Stir Fry

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Asian

What you'll need

90 g Wowbutter (peanut free butter)
80 ml gluten free tamari soy sauce
75 g coconut or brown sugar
2 tablespoons rice vinegar
1 tablespoon corn flour mixed with 1 tablespoon water
3 tablespoons olive or vegetable oil , divided
900 g boneless, skinless chicken thighs , cut into bite-sized pieces
3 cloves garlic , minced
340 g stir fry vegetables
1 red pepper , thinly sliced
Fine sea salt , to taste
550 g cooked rice , for serving
2 tablespoons chopped fresh parsley , for garnish

Method:

Combine the Wowbutter, tamari, coconut sugar, rice vinegar, and corn flour slurry in a small bowl. Stir until smooth and set aside.
Heat 2 tablespoons oil in a large pan over medium high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove from the pan, add the other tablespoon of oil, and let it heat. Add the garlic, stir fry vegetables and red pepper. Cook, stirring occasionally, until the vegetables are crisp and tender, about 5 minutes. Reduce heat to medium-low. Return the chicken to the pan along with the sauce. Heat, stirring occasionally, until the sauce is hot and thickened, for about 2 minutes. Season to taste with salt and pepper.
Serve over rice garnished with parsley.

Nutrition

N/A

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