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