Ingredients
Scale
Meat
- ½ lb velveted chicken
Satay Sauce
- 10 dried shrimp
- ¼ onion, sliced
- ½ onion, diced
- 5 garlic cloves, finely diced
- 1 carrot, shredded
- 1 lemongrass, chopped into 3 cm pieces
- ½ tbsp Indian curry powder
- ½ tbsp Malaysian curry powder
- ½ can coconut milk
- 1 tbsp peanut butter
- 1 tbsp Jimmy satay paste
- ½ tbsp sugar
- ½ tbsp chicken powder
- ½ tbsp yumyum
Instructions
- Heat oil in a wok over low heat. Add the diced onion and cook gently, stirring, until softened. Add the garlic and continue to cook slowly, stirring to prevent colouring.
- While the onion and garlic are cooking, blend the dried shrimp and lemongrass until finely processed. Add the mixture to the wok and stir well, adding a small amount of oil if needed.
- Add the Indian curry powder and Malaysian curry powder. Stir until fragrant, then add the satay paste and mix well.
- When the mixture turns a deep brown colour, add the coconut milk and stir to combine. Add the chicken powder and sugar, then add the peanut butter and stir until fully incorporated.
- Continue cooking until the oil separates from the satay sauce. Remove from heat and set the sauce aside.
- Heat a wok over high heat with oil. Add the velveted chicken and cook, moving constantly, until tender and cooked through. Add the sliced onion and shredded carrot, stir briefly, then remove from the wok and set aside.
- Reduce heat to low. Add the prepared satay sauce and remaining coconut milk to the wok and heat gently.
- Return the chicken, onion, and carrot to the wok. Stir to coat evenly in the sauce.
- Remove from heat and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Hong Kong
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 6.8 g
- Sodium: 497.4 mg
- Fat: 14 g
- Carbohydrates: 17.8 g
- Fiber: 3.5 g
- Protein: 42.3 g
- Cholesterol: 214.1 mg