On the table in: 90mins
Serves: 2
Origin: Keto
Ingredients:
Nutritional Information
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2179 kj ENERGY
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39g FAT TOTAL
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13g SATURATED FAT
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6g FIBRE
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30g PROTEIN
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9g CARBS (TOTAL)
All nutrition values are per serve
Instructions:
METHOD
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Step 1Combine 1 tablespoon oil, 1 garlic clove, 1/2 teaspoon curry powder and the ginger in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for at least one hour to marinate.
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Step 2Heat the remaining oil in a small saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the chilli and the remaining garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk and soy sauce. Simmer, stirring, for 2-3 minutes or until thickened slightly. Reserve 1 teaspoon chopped peanuts for serving. Stir the remaining peanuts and the lime juice into the sauce. Set aside, covered to keep warm.
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Step 3Meanwhile, use a spiralizer to cut the zucchini into long noodles or cut the zucchini lengthwise with a vegetable peeler then cut into long strips.
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Step 4Heat a chargrill pan or barbecue over medium-high heat. Cook the chicken for 3-4 minutes each side or until lightly charred and cooked through. Transfer to a plate and set aside to rest for 5 minutes before thickly slicing.
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Step 5Divide the zucchini ‘noodles’ among bowls. Top with chicken, cucumber and tomatoes then drizzle with the warm satay sauce.
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