Recipe: Healthier Chicken Satay Stir-Fry

Recipe: Healthier Chicken Satay Stir-Fry

10m prep I 10m cook I 4 servings

Using light coconut milk means this chicken satay stir-fry is still creamy but is way better for you! We’ve also added pumpkin and broccolini for extra veg.


  • 60ml (1/4 cup) light coconut milk
  • 2 tbsp crunchy peanut butter
  • 2 tsp kecap manis
  • 2 tsp light olive oil
  • 400g Lilydale Free Range Chicken Tenderloins
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger
  • 450g peeled, deseeded pumpkin, cut into thin, 4cm pieces
  • 1 bunch broccolini, halved lengthways
  • Fresh long red chilli, sliced (optional), to serve
  • Fresh coriander sprigs, to serve
  • Steamed brown basmati rice, to serve
  • Lime halves, to serve


Step 1

Combine the coconut milk, peanut butter and kecap manis in a small jug. Set aside until required.

Step 2

Heat the oil in a large wok over high heat. Add the tenderloins and cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate. Set aside to cool slightly before chopping into thirds.

Step 3

Add the garlic and ginger to the wok. Stir-fry for 1 minute or until aromatic. Add the pumpkin and stir-fry to coat. Add 80ml (1/3 cup) water and cook, stirring occasionally, for 5 minutes or until tender. Add the broccolini and cover. Cook, stirring occasionally, for 3 minutes or until tender.

Step 4

Add the chicken and coconut milk mixture to the wok. Toss to coat. Simmer for 1-2 minutes or until the sauce thickens slightly. Top with chilli and coriander. Serve with rice and lime halves.


Photo and recipe courtesy