Healthy Chicken Satay

chicken satay

  • 125 g rice noodles 
  • 1 x red chilli, sliced (optional)
  • 1 x tbsp peanut or olive oil
  • 1 x tbsp ginger, grated or chopped finely
  • 1 x carrot grated
  • 1 x zucchini grated
  • 500 grams chicken, breast or thigh
  •  2 heaped tablespoons nut or peanut butter
  • 1 x lime, juiced
  • 1 x tbsp turmeric
  • 1 tsp maple syrup/honey or coconut sugar
  • 1 x tbsp tamari or soy sauce
  • 1 x tbsp fish sauce
  • 1/2 can light coconut milk
  • 1/2 cup chicken stock or broth
  • 1/2 cup coriander

Place the rice noodles in a big bowl and cover with boiling water and leave for a few minutes to soften the noodles, then drain. ( I always add a few drops of sesame oil over them and stir it through but you don’t have to) 

Chop the chicken into strips or cubes. Heat 1 tbsp olive or sesame oil in a fry pan or stock pot, then add the chicken and cook for a few minutes over a low heat. Add turmeric, chilli, lime juice, soy sauce, fish sauce, maple syrup, peanut butter and ginger and cook for another 2 minutes, stirring so the chicken is coated. Then add the chicken stock, grated zucchini and carrot and cook for approximately 10 minutes or until chicken is cooked through. Add the rice noodles and coconut milk and stir through until combined, cooking for a few minutes until coconut milk is heated through. Top with coriander and some more chilli if you like.

 

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