Chicken and tofu satay stir-fry

There’s so much to love about this delicious chicken and tofu satay stir-fry, especially as it’s ready in just 15 minutes.

This mouthwatering meal is packed with fresh veg and bags of flavour! It’s made using Passage To Asia Satay Chicken Stir-Fry Sauce, which means as well as lots of tasty Thai basil, chilli, ginger, lime and garlic, this dish also benefits from a delicious, slightly sweet, peanut-based sauce.

I love making curries and stir-fries from scratch and always recommend experimenting with cooking whenever you can. But when time is short and taste buds are in need of something special, a good store-bought sauce can help instantly kick fresh ingredients up a notch or two.

And that’s just what Passage Foods‘ range of sauces aim to do; making cooking up speedy curries and stir-fries a breeze.

Here’s how to make my chicken and tofu satay stir-fry.

Ingredients

• 300g (10.6 oz) rice
• 2 tbsp groundnut oil
• 500g (17.6 oz) chicken breast. diced
• 280g (9.9 oz) firm tofu, diced
• 100g (3.5 oz) fine green beans, trimmed
• 1 carrot, thinly sliced lengthways
• 1 red pepper, de-seeded and sliced
• 5g (0.2 oz) fresh Thai basil
• 4 cloves garlic, minced
• 2cm (1 inch) fresh ginger, peeled and finely chopped
• 1 fresh red chilli, de-seeded and finely chopped
• 200g (7 oz) Passage To Asia Satay Chicken Stir-Fry Sauce
• 1 fresh lime, cut into wedges
• 1 tbsp chopped peanuts

Instructions

Set your rice on to cook so that it’s ready to serve with your stir-fry. Heat the oil in large pan or wok over a high heat. Add the chicken and tofu.

Stir-fry for 3-4 minutes until the chicken is sealed.

Add the beans, carrot, red pepper, Thai basil, garlic, ginger and chilli.

Stir-fry for a further 2-3 minutes.

Pour in the stir-fry sauce and toss through.

Reduce the heat to low and stir for 2-3 minutes, ensuring the chicken is fully cooked through.

Serve immediately with the rice, sprinkle with the chopped peanuts and add a wedge of lime.

Want to try the sauces for yourself? Passage To Asia stir-fry sauces is available from Sainsbury’s and Tesco:

• At Sainsbury’s: Passage to Asia Satay Chicken stir-fry sauce, Passage to Asia Massaman curry sauce, Passage to Asia Thai Basil & Sweet Chilli Chicken stir-fry sauce.
• At Tesco: Passage To Asia Teriyaki Chicken stir-fry sauce, Passage To Asia Satay Chicken stir-fry sauce, Passage To Asia Tamarind Lime And Chilli sauce.

Delicious! What did you think of this dish?

If you’d like to print my chicken and tofu satay stir-fry to try at home, just hit PRINT on the recipe card below.

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5 from 17 votes

Chicken and tofu satay stir-fry

This chicken and tofu satay stir-fry is a delicious, quick meal, packed with fresh veg and bags of flavour.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Lunches and quick-cook meals

Cuisine: Indonesian

Keyword: chicken, satay, stir fry, tofu

Servings: 4 bowls

Calories: 528kcal

Author: Emily Leary

Ingredients

• 300 g (10.58 oz) rice
• 2 tbsp groundnut oil
• 500 g (1.1 lb) chicken breast. diced
• 280 g (9.88 oz) firm tofu diced
• 100 g (3.53 oz) fine green beans trimmed
• 1 carrot thinly sliced lengthways
• 1 red pepper de-seeded and sliced
• 5 g (0.18 oz) fresh Thai basil
• 4 cloves garlic minced
• 2 cm fresh ginger peeled and finely chopped
• 1 fresh red chilli de-seeded and finely chopped
• 200 g (7.05 oz) Passage To Asia Satay Chicken Stir-Fry Sauce
• 1 fresh lime cut into wedges
• 1 tbsp chopped peanuts

Instructions

• Set your rice on to cook so that it’s ready to serve with your stir-fry. Heat the oil in large pan or wok over a high heat. Add the chicken and tofu.
• Stir-fry for 3-4 minutes until the chicken is sealed.
• Add the beans, carrot, red pepper, Thai basil, garlic, ginger and chilli.
• Stir-fry for a further 2-3 minutes.
• Pour in the stir-fry sauce and toss through.
• Reduce the heat to low and stir for 2-3 minutes, ensuring the chicken is fully cooked through.
• Serve immediately with the rice, sprinkle with the chopped peanuts and add a wedge of lime.

Nutrition

Calories: 528kcal | Carbohydrates: 69g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 164mg | Potassium: 797mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3860IU | Vitamin C: 65.7mg | Calcium: 55mg | Iron: 1.9mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

This is a commissioned post for Passage Foods. 

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