Satay Chicken

2 tsp sesame oil
1 onion
2 garlic cloves
600g skinless chicken breast
OR 600g chicken thighs (see notes for vegetarian adaptation)
6 cups mixed vegetables (broccoli, capsicum, snow peas, bok choy, mushrooms, zucchini, carrot, etc)
3 tbsp crunchy peanut butter
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp brown sugar
1 1/2 tsp curry powder (adjust according to taste)
300mL coconut milk
1/2 cup chicken stock
OR 1/2 cup vegetable stock
1 tsp coriander

Prep Ingredients: Dice the onion, crush the garlic, chop the coriander.
Heat teaspoon of sesame oil in wok over high heat. Add the onion and cook until translucent. Add the garlic and stir for a couple of minutes.
Next, add half the chicken and stir fry for 3 – 4 minutes until just cooked. Remove from wok, put aside and cover. Repeat with the remaining oil and chicken.
Spray wok with spray oil and stir fry the vegetables for 3 minutes.
In a jug mix peanut butter, sweet chilli, soy sauce, brown sugar, curry powder, milk and stock until well combined.
Return chicken to the wok with the vegetables.
Add sauce to the wok, stir to combine. Cook on low heat and simmer for 10 – 15 minutes or until the sauce thickens and chicken is cooked through.
Stir through coriander and serve with rice or noodles.

Notes

This recipe is suitable for use with a Slow Cooker (6-8hrs on low) OR Pressure Cooker (30-40mins on high).

For Vegan and Vegetarian adaptation:
Replace chicken with tofu.

For LCHF adaptation:
Serve with cauli rice instead of rice.