Ingredients:
Satay Sauce:
1/2 cup creamy natural peanut butter
400mL coconut cream
4 tablespoons rice wine vinegar
4 tablespoons fresh lime juice (approximately 1 lime)
6 tablespoons neutral oil (rice bran/peanut)
3 tablespoon soy sauce
4 tablespoons brown sugar
4 cloves of garlic, crushed
2 inch square fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/2 teaspoon red chilli flakes (optional)
1/2 cup fresh coriander (reserve some leaves for plating)
Stir Fry:
700 grams chicken thigh fillets, cut into 5cm X 2cm strips
4 cups mixed stir fry vegetables of choice (see Tip 1 for suggestions)
2 cups chopped Choy Sum, cut in 6cm pieces
5 springs of spring onion, finely diced
1 teaspoon salt
1/2 teaspoon ground white pepper
To Serve:
1 cup boiled rice
OR
Fresh rice noodles – cook as per packet instructions and toss through stir fry at the end