Maple Sunbutter Satay Chicken Stir-Fry

Maple Sunbutter Satay Chicken Stir-Fry

March 21, 2025 Sara St. Peter

Maple Sunbutter Satay Chicken Stir-Fry: A Symphony of Flavors and Nutrition

Welcome to Flavor Town

Welcome to a culinary journey where the robust flavors of East meets the natural sweetness of the Vermont woods. Today, we're whipping up a Maple Sunbutter Satay Chicken Stir-fry that not only tantalizes your taste buds but also packs a punch of health benefits. Let's dive into the makings of this vibrant dish that showcases the versatility of quality Maple Syrup.

Nutritional Spotlight on Key Ingredients

Every ingredient in our stir-fry works synergistically to elevate your health and flavor experience:

Chicken: A great source of lean protein that helps in muscle building and repair. You can bump up its health benefits when you use organic free range and regeneratively farmed sources!
Olive Oil: Heart-healthy fats in olive oil are perfect for protecting against heart disease. Make sure you get your's in a dark glass bottle and that it's organic and cold pressed. We love Atlas EVOO!
Assorted Vegetables: Packed with vitamins, fibers, and antioxidants, they boost your immune system and add a crunch to every bite.
Wood's Maple Syrup: Adds a natural sweetness that not only enhances the flavor but also provides antioxidants and essential nutrients, making it a healthier alternative to refined sugar. And like quality Olive oil our maple syrup is never cut with fillers.
Sunflower Seed Butter: A great alternative to nut butters, rich in Vitamin E and magnesium.

Endless Possibilities

This Maple Sunbutter Satay Chicken Stir-Fry is not just a meal; it's a canvas for your culinary creativity. Swap in any vegetables you have on hand, experiment with different proteins, or even play around with the base — rice, noodles, or quinoa — the choices are endless. Whatever your diet or preference, this dish adapts to meet your needs while keeping the scrumptious flavors intact.

Image of Maple Sunbutter Satay Chicken Stir-Fry

Maple Sunbutter Satay Chicken Stir-Fry

Al Wood

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

Stir Fry —

1-2 boneless skinless chicken breasts (1 ½-2lbs) cut into bite-size or inch strips
2 tablespoons quality olive oil (Like Atlas)
1 medium onion, thinly sliced
2 carrots sliced into rounds or chipped shreds
2 cups of green beans or snow peas
1 medium sweet pepper, thinly sliced
4 large cloves of garlic, minced
½ head of cabbage, chopped

Sauce —

⅓ cup Sunflower Seed butter
⅓ of a cup soy sauce (We use Braggs liquid aminos)
2 tablespoons of white wine vinegar
⅓ of a cup of traditional maple syrup (if you like heat, ghosted syrup would be fantastic)
1 tablespoon of cornstarch mixed with 1 tablespoon of water (If you want it thicker)
2 tablespoons of fresh or dried parsley or chives for garnish
Salt and pepper to taste

To Serve

Serve over Jasmine rice or cauliflower rice

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Directions

Chop your ingredients ahead of time and set aside.
If you’re going to eat your stirfry over jasmine rice, then you will want to start your rice in your rice cooker or stovetop now.
In a large frying pan or a wok, add one tablespoon of olive oil, chicken, and sliced onion, cooking on medium heat until the chicken is no longer pink and the onions become translucent.
While the chicken is cooking, in a small bowl, add sunflower butter, soy sauce, White wine vinegar, and Maple syrup.
In a small cup, mix 1 tablespoon of cornstarch with 1 tablespoon of water and set aside.
Once your chicken and onions are almost done, add your garlic and cook until it becomes fragrant. About 2 to 3 minutes, then remove your chicken, onion, and garlic and set aside in a bowl.
If your pan doesn’t have much oil, add more now, then add your sliced carrots and green beans to the pan. Cover so the vegetable steam. Once the carrots start to soften, add your sweet pepper and cabbage, stirring frequently until the vegetables are crisp but starting to tender.
Add your chicken, onion, and garlic back to the pan and reduce the heat to medium-low, then add your sunflower butter satay to your pan. Push your vegetables aside, making a spot where all you see is the liquid from your satay, then pour and whisk your cornstarch mixture in if you’re using it.
Cover and let your vegetables and meat simmer until your sauce is slightly thickened.
Serve over Jasmine rice, or, if you’re watching your carb intake, cauliflower white rice or just plain!

Recipe Note

You can put relatively any vegetable in this dish, change up your protein, and use any rice or noodles you like. It’s very versatile, and it tastes delicious!