Satay Chicken Stir-Fry Sauce
Everyone loves the mild yet irresistible flavours of this classic sauce. It's an exotic and world-famous far Eastern flavour experience, made from a delicious blend of traditional spices.
View productIngredients
Method
- Preheat oven to 220°C
- Heat oil in a wok over a high heat. Add chicken and stir-fry for 3 minutes. Reduce heat and cook, stirring, for 3 minutes longer
- Increase heat and add vegetables. Stir-fry for 4 minutes or until vegetables are just tender
- Pour in Satay Chicken sauce and stir to combine. Add flour mixture and stir for 30 seconds until thickened. Divide mixture between 4 x 300 ml ramekins or ovenproof bowls. Set aside to cool slightly
- Cut 4 circles of pastry slightly bigger than the rim of the ramekin. Top each pie with a pastry round and press down edges. Lightly brush with milk or beaten egg and sprinkle with sesame seeds.
- Place ramekins on an oven tray and bake 15-20 minutes or until pastry is golden brown
Tips & Hints:
- Filling can be made ahead of time and stored in the refrigerator
- Make this recipe even easier by meal prepping the filling and freezing for a quick midweek dinner. Follow recipe for filling as per the recipe. Cool and refrigerate until cold. Store in an airtight freezer safe container. Label and date for up to 3 months. Thaw in the microwave or in the refrigerator overnight.
- Preheat oven to 220°C
- Heat oil in a wok over a high heat. Add chicken and stir-fry for 3 minutes. Reduce heat and cook, stirring, for 3 minutes longer
- Increase heat and add vegetables. Stir-fry for 4 minutes or until vegetables are just tender
- Pour in Satay Chicken sauce and stir to combine. Add flour mixture and stir for 30 seconds until thickened. Divide mixture between 4 x 300 ml ramekins or ovenproof bowls. Set aside to cool slightly
- Cut 4 circles of pastry slightly bigger than the rim of the ramekin. Top each pie with a pastry round and press down edges. Lightly brush with milk or beaten egg and sprinkle with sesame seeds.
- Place ramekins on an oven tray and bake 15-20 minutes or until pastry is golden brown
Tips & Hints:
- Filling can be made ahead of time and stored in the refrigerator
- Make this recipe even easier by meal prepping the filling and freezing for a quick midweek dinner. Follow recipe for filling as per the recipe. Cool and refrigerate until cold. Store in an airtight freezer safe container. Label and date for up to 3 months. Thaw in the microwave or in the refrigerator overnight.
Ingredient spotlight
Featured ingredients in this recipe
Where to buy
Shop ingredients online
More from Passage to Asia
More Asian Recipes
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
33 star-only reviews.
Follow Passage to Asia for more recipes
Get alerts for new recipes, articles and special promotions.
