Satay Chicken with Veggie ‘Rice’
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
Satay Sauce
- 1tbsp coconut oil
- 1small shallot onion(finely diced)
- 3-4 garlic cloves(crushed)
- 4heaped tbsp peanut butter(100% natural)
- 1splash fish sauce
- 400mL coconut milk(canned)
- 1 lemon(juice)
Veggie ‘Rice’
- 2cups of cooked quinoa(cook as per package directions)
- 2cups broccoli(riced)
- 2cups cauliflower(riced)
- olive oil(extra virgin)
- salt & pepper(to taste)
Chicken
- 400grams chicken thighs(cut into 2cm pieces)
- coconut oil(for frying)
- fresh coriander(chopped, to serve)
- spring onions(finely chopped, to serve)
Instructions
- Pre-cook quinoa and set aside.
- Prepare the satay sauce. In a frying pan over low – medium heat saute shallots and garlic in coconut oil for a 1 – 2 minutes or until softened.
- Add peanut butter and stir to combine.
- Add fish sauce, coconut milk and 1/2 lemon juice and stir through until well combined. Add remaining lemon juice to liking.
- Reduce heat and gently stir until thick and creamy or consistency to liking is achieved. Keep warm and set aside. Adjust lemon and seasoning to liking.
- Pan fry chicken thighs in coconut oil until cooked through.
- Pan fry broccoli and cauliflower rice in olive oil. Add a splash of water and cover. Stir regularly until tender. Stir through quinoa.
- Serve quinoa veggie rice onto plates and add with chicken. Top with satay sauce and finish with coriander and spring onions.
Recipe Notes
About Casey-Lee
Casey-Lee Lyons is a naturopath, nutritionist, recipe developer and founder of Live Love Nourish. She is passionate about inspiring health and happiness through easy-to-understand nutritional and lifestyle advice. Casey-Lee’s refreshing approach to gluten, dairy and sugar-free nutrition has helped many people improve their health, increase energy, find their natural weight, improve gut and digestive health, balance hormones, heal cravings and more.
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