Apologies for the time between posts, things have been quite busy on this end. But it also gave me time to think of more recipes to upload!

I had a little bit of satay sauce left in my fridge, so I took advantage. Satay is used a lot in grilled skewered meats, and very popular in Indonesia. I don’t have the brand of satay that I used, but any satay paste/sauce that you find in the supermarket should be sufficient.

It’s very tasty with a little bit of spice and saltiness. For those who are unfamiliar, satay sauce can be a little “grainy”. This recipe does not take long, with about 15 minutes of preparation, and at most 10 minutes of cooking time.

• 2 tablespoons of satay paste/sauce
• 350 g of chicken, cut into small bite-sized pieces (white, dark, choice is yours)
• vegetables of your choice. I used zucchinis and red bell peppers. Also works with carrots and onions.
• 1 teaspoon of soy sauce
• 2 teaspoon of chicken broth powder
• 1 teaspoon of cooking (rice) wine
• 3 teaspoons of corn starch
• 2 teaspoons of sugar
• pinch of salt
• 1-2 tablespoons of cooking oil

• Marinade the chicken with the soy sauce, 1 teaspoon of the chicken broth powder, cooking (rice) wine, and 1 teaspoon of the corn starch
• Place the remaining corn starch (2 teaspoons) in a small sauce bowl, and mix with 2 teaspoons of water. Set aside for later use, as we will be adding this mixture near the end to thicken the sauce.

1. In a preheated wok (or pan), heat the cooking oil, then add the chicken. Once it is cooked, remove and set aside.
2. Re-heat the wok (or pan), and add more cooking oil. Put in your vegetables, and add the satay paste/sauce as well. Saute for 30 seconds.
3. Next, add 1/2 cup of water, the rest of the chicken broth powder (1 teaspoon), sugar, and a pinch of salt to taste.
4. Place the chicken back into the wok (or pan), and saute. Once the sauce has come to a boil, add in the corn starch mixture that was prepared earlier on to thicken the sauce. Enjoy!