Ingredients
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1 tablespoon peanut oil
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800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
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3 garlic cloves, crushed
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50 ml water
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1 teaspoon chicken stock
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150 ml satay sauce
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1 teaspoon chili flakes
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250 ml coconut milk
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200 ml coconut cream
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2 green onions, sliced
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2 brown onions, sliced thinly
Instructions
- Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
- Cook onion and garlic in same wok, stir-until onion softens.
- Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
- To serve: Spoon chicken over rice and sprinkle with green onions.