Satay Chicken Skewer Bowls

• servings: Macros per serve/bowl (4
• total time: 1 hour 16 minutes

Ingredients

Recipe (for 4 serves- 1/2 if you only want 2)

Satay Chicken:

500g raw chicken thighs, chopped into small pieces

30g light coconut milk (about 2 tbsp)

10g peanut butter powder- I use @macr0mike (discount amb-eliyaeats) but sub for normal pb

1 tsp red curry paste (optional)

1 fresh small chilli (optional), finely chopped

1 tsp minced garlic

1 tsp satay chicken seasoning - I use @mingleseasoning (sub for curry powder)

1 tsp low sodium soy

1 tbsp sugar free sweet chilli (optional)

Directions

Marinate chicken thighs for an hour or overnight

Add the pieces to chicken skewers (makes about 16 small skewers or 8 bigger skewers)

Airfry at 190c for 15-18 minutes flipping halfway or panfry till cooked through

Satay Sauce:

1/3 cup/100g light coconut milk

1 tbsp powdered peanut butter (12g), sub for normal peanut butter

40g (2 tbsp) crunchy peanut butter

1 tbsp sweetener- I use natvia

1/2 tbsp rice wine vinegar

1/2 tbsp low sodium soy sauce

1 tsp chicken stock paste or powder

1 tsp minced garlic

1 tsp ginger paste

1 tsp chilli paste (optional)

1/2 tsp satay seasoning (sub for curry powder)

1 tbsp hot water

add all ingredients to a small pan and heat over low-medium heat until combined and slightly thickened

Everything Else:

200g basmati rice (dry)- cooked in a rice cooker or over the stove

steamed veggies of choice- I use carrot and broccoli

Garnish- green onion, fresh chilli, crushed peanuts, coriander etc

Calories: 490

Protein: 36g

Carbohydrates: 50g

Fat: 15g