Chicken and vegetable stir- fry with easy peanut sauce

To kick start the new year , I've made this moriesh and very flavorful veggie-packed one-pan stir-fry . A satisfying dish when you're hungry and in a hurry but don't want any takeout dish . The flavor goes well together and it pairs well with my favorite grain and it's no wonder that I keep cooking this since last month  . 

The cumin adds a certain depth of wonderful flavor and aroma to this dish , so don't omit it . The sauce can be use as a dipping sauce for grilled chicken or pork or a Vietnamese-style fresh spring rolls . Serve this dish with rice or noodles , you can even add more veggies like cauliflower or French beans or use shrimps/prawns instead of chicken . If you want a meatless dish , use tofu , pan-fry it and it'll be just as scrumptious , well , if you dig tofu , that is  ! You can double the recipe and if you're using whole chicken legs just like the one I used in this recipe , the chicken will still be moist and soft after reheating , steaming's the best way to reheat it . With its delightful texture and a wonderful spicy satay flavor , this speedy dish will surely please kids and adults alike !

Please check original recipe @ Cooking Light / My Recipes 

400 grams / 2 pieces skinless and boneless whole chicken legs  

1 head broccoli 
1 large red bell pepper 
1 clove garlic , minced 
1 teaspoon finely chopped ginger 
1/4 cup coconut cream 
2 tablespoon broth or warm water 
2 tablespoon soy sauce
2 tablespoon creamy peanut butter
1 tablespoon chili paste / sauce
2 teaspoon grated lime rind 
1 1/2 tablespoon lime juice
1 teaspoon sesame oil 
1/4 teaspoon ground cumin
some lightly salted peanuts , to garnish

* Cut chicken legs into four , season with salt , ground white pepper , 1/2 teaspoon sesame oil and 1/2 teaspoon tapioca starch  mix well and set aside , 

* Cut broccoli into florets , trim and peeled the tough outer layer of the stalk and cut into sticks . Blanch in a boiling water for 1 minute , rinse and drain in a colander . Cut bell pepper into bite-sized pieces . 

* In a medium bowl , combine the coconut cream , broth / water , soy sauce , peanut butter , chili sauce , lime rind , lime juice , sesame oil and cumin , stirring with a whisk until peanut butter is dissolved , set aside . 

* Heat a wok or a large skillet over high heat , add some oil , when oil is hot , add chicken , cook for 2 minutes ( depending on the thickness ) on both sides , transfer to a plate and cut into bite-sized pieces . Turn down heat to medium-high , add in broccoli and bell pepper , stir-fry for 2 minutes . Add in the chicken , cook for another 2 minutes then pour in the sauce , stir and cook for about a minute , stirring well to combine . Adjust taste and dish up , serve immediately . 


  1. Happy 2015, Anne! :) Wow, this looks super yummy. I can imagine all the flavors in this one! I bet I’ll be asking for extra servings.

  2. Hi Anne!!!
    I'm loving this recipe especially that peanut sauce! It is so versatile and I know it is delicious too. How could it not be with all those yummy ingredients. I'd love to try it with tofu. I've been on quite a tofu kick lately. It too is so versatile.

    Thanks for sharing, Anne...

  3. A very simple, healthy and delicious stir-fry! Love the use of bell pepper and brocoli to add colour to the dish!

  4. It looks very good and I am sure you know about it:)

  5. Anne,
    Anymore left, I will drop by with a bowl of steam rice later :p

  6. Anne, this looks so good. As I read your recipe, I can already imagine how the combination of the ingredients makes a perfect food that would be a big hit in our family. Yes, must try this one soon. Thanks for sharing:) BTW, I really like how you photograph your food. So casual yet very appealing!

  7. Hi Anne,
    Happy New Year!
    That is one delicious looking dish! Perfect for a family weeknight dinner!

  8. Very beautifully presented, it looks amazing.


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