A flavour filled, easy chicken dinner idea the family will love. This gluten free and healthy satay chicken is served on a veggie packed rice alternative.
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Satay Chicken with Veggie Quinoa 'Rice'
Satay sauce (makes extra):
1 tbsp coconut oil
1 small shallot onion, finely diced
3-4 garlic cloves, crushed
4 heaped tbsp 100% natural peanut butter
Splash fish sauce
400mL canned coconut milk
Juice of 1 lemon
2 cups riced broccoli
2 cups riced cauliflower
2 cups cooked quinoa or brown rice
Extra virgin olive oil
Salt and pepper
400g chicken thighs (cut into 2cm pieces)
Coconut oil for frying
Fresh coriander, chopped to serve
Spring onions, finely chopped to serve
Pre-cook quinoa and set aside.
Prepare the satay sauce. In a frying pan over low - medium heat sauté 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.
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The satay sauce makes extra which you can freeze for future use.
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