Chicken Stir-Fry with Peanut Satay (serves 2)

2x 90g chicken fillets
1x tsp macadamia nut oil (coconut, olive or avocado oil are other good substitutes)
1x tsp freshly minced ginger
1x minced garlic clove
2x fresh chopped chilies
2x cup sliced mushrooms
2x cup baby spinach
1x cup broccoli
½ cup fresh garden peas
1x large grated carrot
½ large red pepper, sliced
1x tbsp. sesame seeds (optional)

Peanut satay ingredients:
1x tsp sugar/salt free crunchy peanut butter – Black Cat (yellow label)
1x tsp coriander powder
1x chicken stock cube or 1x tbsp. soya sauce
1/3 cup coconut milk (there are lite version available on the market)
½ cup hot water


Heat macadamia nut oil in a frying pan and add your sliced chicken fillets, garlic, chilies and ginger. Stir-fry until lightly brown (approximately 5 mins). Add to it your mushrooms, spinach, broccoli, garden peas, carrot and red pepper. Depending on the size of your pan, you may need to add one vegetable at a time, this way you will allow your veg to wilt one at a time, giving you enough space to occasionally toss your ingredients. Stir fry for approximately 10mins before adding your peanut satay.

Peanut satay: in a bowl, add your peanut butter, coriander power, stock/soya sauce and hot water. Stir until the peanut butter has melted. Add your coconut milk and pour over your stir-fry. Cook through for about 5 mins, and serve.

Optional extra: toss in your sesame seeds and serve

Approximately 520 calories per portion


    • Steph on October 3, 2011 at 11:58 am

    Awesome Blog Mish! already decided id like to make your chicken stirfry! keep up the hard dedicated work! cant wait for more YUMMY delicious healthy low calorie recipies 🙂

      • Michelle on October 6, 2011 at 7:13 am

      glad you liked it!

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