Malaysian Chicken Satay Stir Fry – 3sp

Stir fries are my hubbie and I’s go to quick and easy meal. Usually on the plate in under 15 minutes, stir fries are the perfect way to fill up with veggies whilst enjoying a flavour packed meal. I’m always looking for new ways to jazz up my stir fries so this week I decided to go a little Malaysian. The stir fry sauce here is tasty and so easy to prepare, as simple as popping everything in a bowl and giving a little mix. I’ve used powdered peanut butter instead of the normal stuff as 1 tbsp of the normal stuff is 3sp and the powdered stuff is only 1sp for 2 tbsp! It is a little pricey to buy (mine was £4) but it lasts a lot longer than the regular stuff and is such a great points saving. Best of all, to prepare you simply mix with water and you end up with the same textured peanut butter as you would from a normal jar! Most supermarkets sell it now next to the normal stuff.

As always, the heat of a stir fry is personal taste. If you like things spicy, add a few crushed chillies to the sauce and leave the seeds in the chilli. If not, omit the chilli altogether.

I’ve served in a few different ways with either rice or butternut squash noodles (or boodles as they are also know). The boodles are great as they are 0sp so the whole dish is only 3sp, great if you need a low point dinner. If you want to serve with rice you shouldn’t need any more than 50g dried per person making the whole dish 8sp. Alternatively, you can add additional veggies to the stir fry mix (such as spinach, pak choi, mushrooms) to bulk it out and you may not need any noodles/rice at all.

Malaysian Chicken Satay Stir Fry

Serves 2 = 3sp per serving (Flex)

For the sauce

2 tbsp Thai red curry paste

12g (2 tbsp) PB Fit (powdered peanut butter – I got mine in Sainsbury’s but most big supermarkets sell it next to the normal peanut butter)

1 tbsp soy sauce

½ tbsp. honey

1 tsp curry powder

Juice of 1 lime

½ tsp cornflour

2 tbsp water

For the Stir Fry

400g chicken breast, diced

1 red onion, peeled and sliced

2 peppers, seeded and sliced

3 garlic cloves, peeled and finely chopped

Thumb sized piece of ginger, peeled and grated

1 red chilli, deseeded and sliced

Large handful mange tout, halved

1 x 300g pack of Butternut Squash Noodles

1 lime, quartered (to serve)


For the sauce, pop everything together in a small bowl, mix and pop to one side.

Then, take a wok, spray with 1kal and fry the onion and peppers for a few minutes until the onions soften a little. Then add the garlic, ginger, chilli and mange tout. Fry for another few minutes and then remove from pan and pop to one side on a plate.

In the same wok, spray again with 1kal, add the chicken, season and then fry until cooked through (6-7 minutes). Add the sauce and toss through the chicken. Simmer for a minute or two until the sauce starts to thicken a little and then add the veggies back to the pan.

At this point pop a few holes in the bag of boodles and pop in the microwave for 3 minutes, shaking half way through.

Split the boodles between two bowls and then top with the stir fry mix (or toss through, whichever you prefer!)

Serve with a slice of lime for squeezing.


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41 thoughts on “Malaysian Chicken Satay Stir Fry – 3sp

  1. Graham (Wellsy29a) says:

    Made this for my wife because I’m not a big fan of Satay and she absolutely loved it. Very easy to do and she had it with egg noodle instead Boodles but that’s because she isn’t doing WW 🙂

    • lakettle says:

      Ah so pleased she liked it Graham!! Is it the peanut you don’t like? You could always make a separate sauce without the peanut in for you?

    • Sue Stewart says:

      OMG this is delicious. I added pak choi to mine instead if rice to keep the points low. Good heat to this dish just right. Hit with hubby too.

    • Mark Harridence says:

      Came across your recipes by chance, so glad I did! I love the idea of what you’re doing with WW recipes.
      This is the first one we’ve tried and its fab! You’ve smashed it 👍
      Looking forward to trying the next one.

  2. Arlene says:

    Just made this for dinner tonight it was yummy! Had it with egg noodles cos I have the points and supermarket was out of boodles but I’ll do it again another day with them. Great dinner for low points. Thanks 🙂

  3. Susana Arundell says:

    Made this recipe for dinner. My hubby and girls love it!!!! Thank you very much for your hard work putting together all these yummy recipes xxx

  4. Louise says:

    Gosh I’m curious about these Boodles you are talking about! I can see I’m going to have to locate some when I am next in the UK! 🙂

  5. Tracey says:

    Just had this for dinner tonight. Delicious! And lots of SP’s left over, might have aglad of wine! Thank you so much for sharing your lovely recipes x

  6. Kelly Morgan says:

    Made this for lunch today with the boodles to I must say it was amazing 😉 looking forward to making the mac n cheese now . X

  7. Kate says:

    So my fourth dish of the week from your site and I wasn’t disappointed. Loved the deep flavour of this – also made a quorn version which worked well really tasty and so easy.

  8. Gemma says:

    Wow loving this recipe. It was yummy & very filling. We had egg noodles instead of boodles. My partner said when as what their review was “sexy spicy”. They really enjoyed it. What a hit 😀

  9. Margaret says:

    OMG…just made this tonight for dinner & it was bloody amazing, Hubby & 18 year old daughter thought so as well.
    Thank you so much…I have lost just over 7 stone since 2014 and probably have that again to lose but I’m struggling just now but now I’ve came across your fabby site …I don’t think I will struggle as much . Thanks

  10. Kat Rado-Barnes says:

    Just made this recipe – sooo tasty but next time I would make more of the sauce – even by just adding more water as this would make the dish even more lovely. Tried boodles for the first time and , I must say, I wasn’t impressed 😞 I followed the cooking instructions exactly but they were still hard and crunchy …. not for me 🤔Would rather prefer rice or egg noodles 😉

  11. Lesley says:

    So good! Even with the lazy and budget friendly frozen onions, peppers and garlic :). My first recipe with powdered pb. …. def won’t be my last!

    • lakettle says:

      Hi Alison, the powdered stuff is lower in points so the equivalent in the reduced fat normal peanut butter would be 1 level tsp (5g) 🙂

  12. Sarah (OrangeTadders) says:

    I was desperately trying to find some WW recipes that used PB2 power and came across this beauty. Just finished making this and it’s absolutely delicious!! Had to portion it up into 3 as a lot of food for 2 portion’s – but that’s fine by me, get to eat it more!

    • lakettle says:

      I wouldn’t freeze it Elizabeth as the veggies and noodles may go a bit soggy when you defrost and reheat. You could make the sauce and chicken and freeze that and then once defrosted add the veggies and noodles?

    • lakettle says:

      It does Mo, we had it last night and we actually split it 3 ways and the hubbie took some for his lunch!! You can always add extra 0sp Boodles if you want to bulk it out further 😊

  13. Lisa Benham says:

    I have made this twice and it’s mega hot, even for my husband. Do you thing it could be the type of red Thai paste I’m using? (Tesco). Will try just using 1 tbsp next time!

    • lakettle says:

      It may be, I used Sainsbury’s last time and it was a tame heat. Did you add the fresh chilli too? Maybe miss this out first before you reduce the amount of curry paste 🙂

  14. Nicola Pearson says:

    Laura, your recipes have revolutionised my eating experience! I’ve been a gold ww member for almost two years but was so bored of cooking the same things for the family. The last two weeks since I discovered your website have been filled with triumphant taste sensations…. this stir fry was just another success in our house. I’ve been singing your praises at my WW class. Thank you so much- you are a culinary genius!

  15. Maya says:

    Absolutely delicious thank you for this amazing recipe, all of my family enjoyed it. I will be sure to make this again very soon

  16. Judi McCafferty says:

    Oh this sauce is LUSH! I cook a lot of Asian food, and this is going to be on the menu every week. SO good that it makes very little dent in my daily points.

  17. Lauren Hruszka says:

    Well isn’t this a treat for the tastebuds! This was lovely and also a hit with my other half. I didn’t add ginger as I forgot to get some but I served it with medium egg noodles. The stir fry mix made 3 portions in the end! It was just the right amount of spice to it… I will definitely be making again! This was first recipe of yours that I have tried up to now, can’t wait to try all the others!! Thanks for sharing 🙂

  18. Bev says:

    Crikey Laura! This recipe is amazing! I served it with Bare Naked noodles and it was just 3 points for a huge, tasty, satisfying bowl of yumminess! I’ve been following WW for 18 months now, 4 stone 9 lb down and recipes like this keep me going. Sooooooo glad I’ve found you xxxxxx

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