As I was thinking about what to write about this wonderfully fast and tasty dish, I realised again just how many times I’ve sat at the bench in my friend Amy’s kitchen as she’s recommended recipes to me. Though she’s moved houses since we first met, the scenario hasn’t changed much over the ten years we’ve known each other: Amy makes cups of tea for us both, she cooks whatever she needs to cook (and she’s a good deal better at it than me), we chat, sip tea, and she tells me about all the great recipes she’s tried out lately. Probably a good number of the recipes on this blog have come from her and over the years I’ve learnt lots about simple, yummy eating from Amy. In the beginning, I’d write her recommendations down on scrap paper (many of which I still have) but these days I just take a photo of her recipes on my phone and then come home and try them out. Now that my son is learning piano from Amy’s wonderful husband, once a week while he’s having his lesson, I get to once again sit at her bench and learn new things, which is exactly what happened a fortnight ago when she suggested this truly yummy, simple and affordable Donna Hay number. And although I’ve already added a slow-cooker satay recipe here, sometimes you just need a tasty stir-fry recipe of the instant variety. This one is freezer friendly and good to give away, though of course, check for peanut allergies before doing so or inviting folk over. A double portion of the recipe below fills a large wok almost to the brim, though following those listed below serves 8 with rice, and costs around $12. 

• 2 tablespoon vegetable oil
• 1 large onion, thinly sliced (my addition, not Donna’s) 
• 4 chicken breast fillets / 6 chicken thigh fillets
• 2 long red chillies, thinly sliced (I use the gourmet garden one in a tube) 
• 1/2 cup coconut cream 
• 2 tablespoons crunchy peanut butter 
• 2 tablespoons of soy sauce 
• 1/2 cup chicken stock (I use powdered, reconstituted in water)
• 2 teaspoons fish sauce
• 4 tablespoons brown sugar
• 200g fresh snow peas
• 2 carrots, peeled and julienned (my addition, not Donna’s) 
• 1 1/2 cups fresh coriander leaves (optional, no big deal if you don’t have them)

1. In a small bowl combine coconut cream, peanut butter, soy sauce, stock, fish sauce and sugar. Mix well and set aside.
2. Heat a large wok or frying pan over high heat. Add the oil, onion, chicken and chilli and cook for 2-3 minutes until golden. 
3. Add the snow peas and carrots and cook for 1 minute. Add the combined peanut butter and liquids and cook for a further minute or until slightly thickened. Stir through the coriander and serve on steamed rice.