Ostrich steak skewers with satay sauce

Looking for something a little different to add to your midweek rotation? This chicken stir-fry is served up with black rice and an omelette!
1. Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds.
2. Toss the chicken in the paste and fry until golden and cooked through, about 4 minutes. Toss in the rice.
3. To make the omelette, whisk the eggs, fish sauce and vinegar. Heat the remaining oil in a pan. Pour in the mixture and cook over a medium heat until set. Turn over and cook for 30 seconds. Slide out onto a board or plate and slice into quarters. Serve with the chicken, garnished with the spring onion.
Find more stir-fry recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom
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