Chicken Peanut Satay

Ingredients

4 boneless, skinless chicken breast, thinly sliced

2 red peppers, thinly sliced

5 carrots finely chopped

3 green onions, finely chopped

1 thumb sized piece of ginger, finely minced

1 small red chilli, seeded and chopped

1/2 cup peanut butter

4 tablespoons soy sauce ( or coconut aminos)

1 tablespoon dijon mustard

1/2 cup light coconut milk

1 cup chicken stock

1 tablespoon olive oil

Salt & Pepper

Method

1. Over medium heat, using a large pot add oil, chicken, salt and pepper. Cook until chicken is browned (about 5 to 7 minutes) and transfer to a plate.

2. Using the same pot add the green onions, 1/2 of the ginger mince, chilli, peppers & carrots. Cook, until softened, about 6 min. 

3. While that is cooking, whisk together in a small bowl dijon mustard, peanut butter, chicken stock, rest of the ginger, soy sauce and coconut milk

4. Add the chicken back into the pan, pour over the sauce and simmer for 3 minutes.

5. Serve over rice or my favourite rice noodles!

** if you don’t eat meat feel free to swap out the chicken for tofu**

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Calories Per Serving ( 4 servings)

Calories: 402

Fats: 23.7g

Carbohydrates: 12.2g

Protein: 42.6g