Satay Chicken with Pak Choi

Very easy satay chicken recipe with an added veggie

I used chicken breasts but could also use chicken thighs (about 600g). I chose pak choi as I thought it went well but could use other vegetables that you fancy. I served mine with egg fried rice (with added peas to the rice!) but could also be enjoyed with noodles and even make it into a one pot with straight to wok noodles, add for about 5 mins at the end. I also drizzled over extra siracha sauce as I like mine on the spicy side.

Ingredients

Serves 4

• 4 Chicken breasts

• 1 white onion, diced

• 4 garlic cloves, crushed

• 2 tbsp curry powder

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 4 tbsp crunchy peanut butter

• 4 tbsp siracha sauce (or chilli suace)

• 1 chicken stock cube

• 4 x Pak choi (divide the pak choi into leaves and stems by slicing, then roughly chop the stems and the leaves)

• Spring onions, chopped (optional - for serving)

Directions

1. Add all the ingredients (crumbling in the stock cube), apart from the pak choi leaves. Mix well

2. Cook on high for 3 hours or low for 6 hours

3. Add the pak choi leaves and mix

4. Serve and scatter over the spring onions