This is possibly the easiest stir fry you will ever make – it is so simple you will wonder why you have never done it before.

Use up whatever veggies you have laying around, and add as many as you like, making it the perfect meal for a Friday night – easy, cheap, and super tasty!

Oh and if you don’t have a lemon lying around but you do have some doTERRA lemon essential oil, add 5 drops of that in place of the juice of 1 lemon.

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 1

Ingredients

  • 3 chicken breast
  • 1 tbsp. olive or coconut oil
  • 4 c stir fry vegetables of choice for satay chicken stir fry
  • 3 tbsp. peanut butter
  • 1 tbsp. tamari or soy sauce
  • 1 lemon
  • 400 g tin coconut cream
  • 1 tbsp. sweet chilli sauce
  • rice noodles to serve with stir fry

Instructions

  1. Dice the chicken into bite-sized pieces, juice the lemon, and prepare all the vegetables. We like to slice some vegetables and dice others giving a range of textures.
  2. Over a high heat, in a large frying pan or wok, heat the oil and cook the chicken (and onion if using) for 5 minutes.
  3. Add vegetables which take longer to cook like carrots and zucchini and stir through for 5 minutes. If you like your vegetables crunchy don't add them yet (especially vegetables like snow peas).
  4. Add peanut butter, coconut cream, soy or tamari and stir through. Simmer for 5 minutes allowing the sauce to thicken. Add remaining vegetables and cook for a couple of minutes.
  5. Prepare noodles as per packet instructions. Once done, stir through with the chicken and vegetables.
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