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Satay chicken for champs

Satay chicken stir fry

This delicious satay chicken stir fry can be cooked in minutes, plus, it tastes great and contains 22g of protein per serving. The Army chefs (and all-round legends) from the 167 Catering Support Regiment RLC show you how it’s done…

Satay chicken stir fry recipe

Ingredients: (serves 2)

  • 2 chicken breast
  • 2 cloves garlic
  • 1 red chilli
  • 2cm piece fresh ginger
  • 2 carrot
  • 6 florets broccoli
  • 2 tbsp honey
  • 1 tbsp peanuts
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 bunch coriander
  • 150g dried egg noodles


  1. Place the noodles into a bowl, cover with boiling water and leave to soak for ten minutes or until soft. Once soft drain and run under cold water
  2. Slice the chicken breast into thick slices. Finely chop the garlic, chilli and ginger. Peel the carrot and cut into fine strips. Slice the broccoli florets
  3. Heat a wok over a medium heat and add one tablespoon of olive oil. Add the chicken and cook for two to three minutes
  4. Add the ginger, garlic, chilli and broccoli to the wok and cook for one minute and then add the honey, peanuts, soy and fish sauce and cook for a further minute
  5. Add the noodles to the wok and toss well. Chop the coriander and sprinkle over the noodles to serve

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