We were counting down the days to our trip to Vanuatu so I was in operation Fridge Clean Out mode and eating what we had so nothing went to waste. While riding home from work I was trying to figure out what we could have for dinner as the options were dwindling… but then I remembered I had a trusty can of Ayam satay sauce in the cupboard! Another reason for always having one in your pantry – instant flavour. I had a pile of vegetables in the fridge and a chicken breast in the freezer, along with a packet of soba noodles (not super traditional I know, but it was in the cupboard so it would do!) Hello delicious dinner.
- 1 can Ayam satay sauce
- ~200ml coconut milk (a can about that size will do, no need to be too specific)
- 3-4 cups of vegetables (the usual suspects, onion, carrot, beans, broccoli, zucchini, capsicum, snow peas etc…)
- 1 chicken breast, sliced
- soba noodles or rice, prepared per packet directions
- chilli and lemon/lime to serve
- Heat your wok over a high heat and stir fry the chicken in some vegetable oil until cooked through and browned. Remove chicken to a plate and set aside.
- Put a bit of oil into the wok and stir fry the vegetables, hardest vegetables first for a couple of minutes and then gradually adding the remaining vegetables until everything is just tender. Remove vegetables from wok and set aside.
- Pour the satay sauce and coconut milk into the wok, with half a satay sauce can of water. Cook for a couple of minutes until boiling and slightly thickened. Season with fish sauce and lemon/lime if necessary.
- Add the chicken, vegetables and cooked noodles (if using) back into the wok and toss until everything is coated in sauce.
- Serve with chilli and lemon/lime on the side.