Chicken Satay is ALWAYS first choice when we visit Chinese Restaurants, so we had to do our own re-creation and it has since become a regular staple in our diet. Perfect to prep in bulk, healthier, great macros AND beats plain chicken hands down every single time! On its own, with rice or as we have done here with low-carb noodles… you really cant go wrong!
800g Chicken (Sliced into strips or cubes)
1 Tsp Coconut Oil
Liquid Amino’s (or Tamari/ Soy Sauce)
1 Can Reduced Fat Coconut Milk
2 Tbsp Garam Masala Powder
1/4 Tsp Dried Chilli
1 Tsp Turmeric
1/2 Tsp Coriander
6 Tbsp PB2 (or other powdered Peanut Butter alternative)
3 Packs Bare Naked Noodles
In a bowl, mix chicken, liquid aminos, garlic powder, salt and put in fridge to soak for a couple of hours (or overnight).
Heat coconut oil on medium heat, add chicken and cook up to the point where all pieces have whited over and hardly any raw (pink) bits can be seen.
Add can of coconut milk and leave to bubble in milk for 5 minutes.
Add Masala powder, chilli, turmeric, coriander and leave to simmer for a further 5-10 minutes.
Lastly, add PB2, adding a tbsp at a time, mixing in well with each.
Lower heat and leave chicken to simmer in the sauce for about 15 minutes, stirring occasionally.
If you want sauce a bit runnier, add less PB2. For a thicker, paste-like sauce add more.
Make noodles as per packet instructions (boiled or pan fried).
Then, serve with as little or as much Chicken Satay as you please.
If you’re not too fussed about carb intake, this dish goes really well with soft (slightly overcooked) white rice, a BIG favourite with the men of the house!
Recipe yields 6-8 servings. (6 girly servings/ less if Man servings)
Note: This recipe we usually prepare in bulk, amend accordingly if you wish to make less.
Nutritional Info (Per Serving of 6):
295 Cals | 9.2F | 5.3C | 43.4P
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