Keto Satay Chicken Recipe for Two

On the table in: 90mins
Serves: 2
Origin: Keto

Ingredients:

Ingredients

  • 1 1/2 tablespoons peanut oil
  • 2 garlic cloves, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon finely grated fresh ginger
  • 2 (125g each) chicken thigh fillets
  • 1/4 red onion, finely chopped
  • 1/2 small fresh red chilli, deseeded, finely chopped
  • 1 tablespoon peanut butter
  • 80ml (1/3 cup) coconut milk
  • 1 teaspoon soy sauce
  • 1 1/2 tablespoons chopped roasted salted peanuts
  • 1/4 lime, juiced
  • 1 large zucchini, trimmed
  • 1/2 Lebanese cucumber, thinly sliced
  • 125g cherry tomatoes, halved

Nutritional Information

  • 2179 kj ENERGY

  • 39g FAT TOTAL

  • 13g SATURATED FAT

  • 6g FIBRE

  • 30g PROTEIN

  • 9g CARBS (TOTAL)

All nutrition values are per serve

Instructions:

METHOD

    • Step 1
      Combine 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.
    • Step 2
      Heat 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.
    • Step 3
      Meanwhile, use a spiralizer to cut the zucchini into long noodles or cut the zucchini lengthwise with a vegetable peeler then cut into long strips.
    • Step 4
      Heat 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.
    • Step 5
      Divide the zucchini ‘noodles’ among bowls. Top with chicken, cucumber and tomatoes then drizzle with the warm satay sauce.
      • Recipe by Chrissy Freer, image credit by Jeremy Simons, published by

    Taste.com.au