Creamy chicken satay with peppers

This is a great meal for making  extra of and then freezing the rest for a “ready meal” another day. I love meals like that. Some days you just need a quick bite that is healthy. I love having vegetables in my meals so I have added peppers to give the meal another dimension. Chicken satay is one of my favourite takeaway dishes so this is great for those that want that takeaway feel to their food but on a budget and on a healthier scale.

Recipe (serves 4)

500g chicken cut into strips

4 tbsp peanut butter

½ lime squeezed – pop in microwave for a few seconds before squeezing!

2 ½ tbsp. dark soy sauce

2 cloves garlic crushed

small piece of ginger grated (about 2cm)

4 tbsp runny honey

1 ½ tbsp. curry powder

400ml coconut milk

1 yellow pepper diced

1 green pepper diced

300g rice

Equipment:

Saucepan

Wok or large frying pan

 

Method

  • First cut the chicken into strips – my least favourite part!
  • Mix in a large bowl all the other ingredients except the coconut milk, pepper and rice. Give them a good stir to help combine all the flavours.
  • Next add the chicken to this and let it marinade for a few minutes or up to 30 minutes in the fridge.
  • Meanwhile, fry the diced peppers for about 5-7 minutes. Take out the pan and place in a bowl ready for later.
  • Fry the chicken and marinade in the same pan until cooked. Then add the peppers and coconut milk.
  • Serve with rice – generally you need to use twice the volume of water to rice when cooking it and boil until the rice absorbs the water.

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Enjoy!

 

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