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Healthy chicken satay stir-fry

Using light coconut milk means this chicken satay stir-fry is still creamy but is way better for you with half the fat! We’ve also added pumpkin, carrots, capsicum and broccolini for extra veg. Broccoli ni is a great antioxidant and is high in vitamin C, potassium, dietary fibre and vitamin E. Gently cook broccoli by steaming or stir-frying to enjoy the great flavour and keep in the goodness of this vegetable.


60ml (1/4 cup) light coconut milk

2 tablespoons crunchy peanut butter

2 teaspoons kecap manis (sweet soy sauce)

2 teaspoons light olive oil

400g chicken tenderloins

2 garlic cloves, finely chopped

2 teaspoons finely chopped ginger

450g peeled, deseeded pumpkin, cut into thin, 4cm pieces

1 bunch broccolini, halved lengthways

  1. 2 Carrots

  2. 1 Red capsicum

Fresh long red chilli, sliced (optional), to serve

Fresh coriander sprigs, to serve

Steamed brown basmati rice, to serve

Lime halves, to serve


Step 1

Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.

Step 2

Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds.

Step 3

Add the garlic and ginger to the wok. Stir-fry for 1 minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender.

Step 4

Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves.

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