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| Servings |
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Ingredients
- 1 Tbsp olive oil
- 1 onion sliced
- 2 cloves garlic crushed
- 500 g chicken thigh fillets diced
- 1 red capsicum (pepper) diced
- 4 button mushrooms sliced
- 1 cup frozen peas
- 2 green onions (eschallots, shallots) sliced
- 2 Tbsp fresh coriander (cilantro) chopped, Cilantro
Sauce
- 1 batch satay sauce
- 1/4 cup chicken stock bone broth
- 1/4 cup coconut milk
- 2 tsp gluten-free cornflour
Ingredients
Sauce
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Instructions
- Combine sauce ingredients and set aside.
- Stirfry chicken, onion, mushrooms and garlic in a wok or large frypan until chicken is lightly browned.
- Add combined sauce ingredients.
- Bring to the boil, stirring, then reduce heat and simmer for 3-5 minutes or until the chicken is almost cooked.
- Add capsicum and peas and heat until the peas are defrosted and warmed through.
- Serve garnished with spring onions and coriander.
Recipe Notes
Instead of serving on rice, this is also lovely tossed through pasta.