Published: Oct 24, 2018 Modified: May 22, 2019. Post by Emily Leary. 636 words. 4 minute read. May contain affiliate links.

Chicken and tofu satay stir-fry

Name: Chicken and tofu satay stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 bowls
Ingredients: 300 g rice; 2 tbsp groundnut oil; 500 g chicken breast. diced; 280 g firm tofu (diced); 100 g fine green beans (trimmed); 1 carrot (thinly sliced lengthways); 1 red pepper (de-seeded and sliced); 5 g 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 Passage To Asia Satay Chicken Stir-Fry Sauce; 1 fresh lime (cut into wedges); 1 tbsp chopped peanuts

Jump to Recipe Print Recipe

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.

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.