SATAY CHICKEN MINCE AND VEGGIE STIR FRY
This easy and delicious stir-fry can be made with chicken mince or chicken breast strips. The mince version is very versatile, it can be served on steamed rice, Asian noodles or in lettuce leaves like a sung choi bao
3 teaspoons sesame oil and some more olive oil for frying
500 g chicken breast mince
1 tbsp soy sauce
2 tbsp vodka
2 tbsp maizena
1 onion sliced
1 green capsicum, sliced
125 g French style green beans, halved
125 g mushrooms, sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon crushed red chilli or 2 fresh chillies sliced
2 tbsp peanut butter
2 tablespoons oyster sauce
½ cup coconut cream
toasted sesame seeds
brown rice, to serve
Marinate chicken mince in soy sauce and vodka in fridge for at least half an hour. Dust the mince with maizena. Heat some oil in a wok over high heat. Stir-fry the chicken mince, breaking up any lumps, for 2-3 minutes or until browned lightly. Set aside.
Fry the onion, capsicum, beans and mushroom stir-fry for 3 minutes or until just tender.
Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the mince and the combined peanut butter, oyster sauce and coconut cream. Stir-fry until the cloudy color disappear (until the peanut butter split) and the stir fry is heated through
Serve stir fry over brown rice, sprinkled with sesame seeds.
Recipe and photo: Elize de Kock