Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 medium (about 450g) single chicken breast fillets, excess fat trimmed

  3. 2 garlic cloves, crushed

  4. 2 tbs soy sauce

  5. 1 bunches gai lan (Chinese broccoli), trimmed, halved

  6. 1 tbs peanut oil

  7. 2 Lebanese eggplants, thinly sliced

  8. 1 small red capsicum, halved, deseeded, thinly sliced

  9. 250ml (1 cup) reduced-fat coconut milk

  10. 1 x 375ml btl Woolworths Select Satay With Extra Peanuts Stir-Fry Sauce

  11. Steamed rice, to serve

  12. 1 cup fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast horizontally into thirds. Thinly slice. Combine the garlic and soy sauce in a medium bowl. Add the chicken and toss to coat.

  2. Add enough water to a wok to come three-quarters of the way up the side. Bring to the boil over high heat. Add the gai lan. Cover and cook for 2 minutes or until tender. Transfer to a plate. Cover with foil to keep warm. Discard the water and wipe the wok dry with paper towel.

  3. Heat the wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the eggplant and capsicum, and stir-fry for 2-3 minutes. Add the coconut milk and satay sauce. Bring to a simmer. Add the chicken and cook for a further 3 minutes or until the chicken is just cooked through.

  4. Divide rice, gai lan and chicken among serving bowls. Top with coriander to serve.


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