Satay Chicken Vermicelli Bowls

• 总时间: 1 hour 33 minutes

配料

4 Large chicken thighs (or 6 smaller) - 600g raw

2 tbsp/ 40g light coconut milk

2 tsp minced garlic & ginger

1 tsp chicken stock paste/powder (optional)

2 tsp low sodium soy sauce

1 tbsp sugar free sweet chilli sauce (optional)

步骤

Marinate chicken for at least 1 hour

Airfry at 190c for 20-22 minutes flipping halfway OR pan fry till cooked through (about 5-7 mins per side)

Satay Sauce to serve:

3 tbsp coconut milk - 60g

1 tbsp Powdered PB (12g)- Optional, replace with peanut butter. I use my go to @macr0mike powdered pb (dc amb-eliyaeats)

1 heaped tbsp peanut butter - 20g

1/2 tbsp low sodium soy sauce

1/2 tbsp rice wine or 1/2 lime juiced

1/2 tbsp zero calorie sweetener

1 tsp minced garlic

1-2 tsp chilli paste or sriracha

1/2 tsp satay seasoning

1-2 tbsp boiling water to thin

Noodle Bowl:

160g dried vermicelli/bean thread noodles- 40g per bowl

1-2 carrots, julienned or thinly shredded

1-2 cucumbers - julienned

Iceberg lettuce

20g crushed peanuts (5g per bowl)

Green onion to serve

Lime wedge to serve

Prep vericelli noodles by soaking in hot water for 5 minutes (or per packet instructions), then drain and rinse under cold water and let it rinse well

Place equal portions of noodles in each bowl, top with veggies, and 1 sliced chicken thigh per bowl. Top with crushed peanuts, and green onion. Serve with 2-3 tbsp of the satay sauce. I like to keep the sauce seperate but you can add it straight into the bowl

To serve:

Can eat cold OR can heat up in microwave for 30 secs- 1 minute to loosen up the noodles (does not affect veggies)

Macros per serve/bowl (4):

Calories: 460

Carbs: 42g

Protein: 35g

Fat: 15g