Spicy Satay Stir-fry

spicy satay stir-fry

spicy satay stir-fry

Serves 2-3


2 tsp garlic infused olive oil (or coconut oil)

1 red chilli

2 inch piece of ginger

2 tbsp fresh chives, chopped

1 aubergine

1 red pepper

100g broccoli

5 babycorn

1 tbsp fresh coriander, chopped

250g pre-cooked rice

Satay sauce:

3 tbsp smooth peanut butter

2.5 tbsp tamari

2 tsp sesame oil

½ tsp turmeric

1 tsp chilli flakes

Juice of 1 lime

2 tsp maple syrup

8 tbsp coconut milk

Optional toppings:

Chilli flakes

Mixed seeds


  • Heat the garlic oil in a large frying pan over a medium heat
  • Finely chop the chilli and grate the ginger then add these to the pan along with the chives, fry for 1 minute
  • Slice the aubergine, pepper and broccoli into 1 inch pieces and finely slice the babycorn then add to the pan with 1 tbsp of the tamari
  • Fry for 12-15 minutes until the veg has softened
  • While the veg is cooking, whisk all the sauce ingredients together
  • Once the veg has softened pour over the sauce and stir for 1-2 minutes until it has thickened
  • Stir through the fresh coriander
  • Serve over brown rice then top with chilli flakes and seeds

Satay sauce is one of my favourite Oriental-inspired flavours, especially because I am obsessed with peanut butter! This spicy satay stir-fry is my clean eating, gluten free, low fodmap version. The coconut milk adds a lovely richness to the dish without needing unnecessary fat and sugar. I love adding lots of chilli to this dish for a spicy kick but it can definitely be toned down if spice is not for you. If you want to add more protein to the meal I recommend adding chicken breast or tofu before frying the vegetables. This dish also freezes well so can be made in batches and kept in the freezer for quick weekday meals. 

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