Satay Chicken

Marinade the Chicken. In a bowl, add the diced raw chicken and all the marinade ingredients. Set aside.

Prepare the vegetables. Cut the onion, green and red pepper into chunks. Slice the carrot and garlic. Set aside on a plate.

In a wok, add some oil and fry the chicken for 4-5 minutes until nearly done and set aside.

Add some more oil and then the onion and garlic for 30 sec, next add the carrot, green and red pepper. Stir fry for a further 1 minute.

Sprinkle the curry powder and stir fry the vegetables with it for 30 sec.

Add the Satay sauce and the peanut butter. Stir fry for 1 min until all the peanut butter is melted.

Add the cooked chicken, 300ml of chicken stock, the sugar and kecap manis. Cook for 2-3 minutes. If you would like the sauce thicker, turn down the heat and mix a tsp of potato starch/ corn starch with 2 tbsp of cold water, add this slowly while stirring until the sauce is the consistency you like.

Ready to serve with some steamed jasmine rice.