Satay Chicken with Cauliflower Rice

Gluten and dairy free 15 minute healthy dinner or lunch meal. Low Carb, High Fat.

Satay Chicken with Cauliflower Rice

Servings

4

servings
Prep time

30

minutes

Ingredients

  • 400g chicken breast, sliced in chunks

  • 1 Tbsp olive oil

  • 2 tsp finely chopped ginger

  • 2 cloves garlic, chopped

  • 1 onion, chopped finely

  • 1 Tbsp kecap manis (use GF to make recipe GF)

  • 2 heaped Tbsp crunchy peanut butter (Pic’s or Fix and Fogg)

  • ½ lemon, juice

  • ½ -1 cup coconut milk (depends on how much sauce you like)

  • 2-3 cups green beans, chopped

  • 1 capsicum, finely sliced

  • 1/2 head cauliflower, grated

  • Salt & pepper

Directions

  • Heat a little bit of oil in a fry pan over medium heat. Add the cauliflower rice and cook for 5-6 minutes until lightly brown. Put to side for serving.
  • Heat the oil in a large fry pan over high heat. Add the onions, garlic, ginger and stir-fry for 3 minutes.
  • Add the chicken and cook for another 5-6 minutes until lightly brown.
  • Add the beans and capsicum (and any other vegetable you have on hand) and mix to combine.
  • Combine the coconut milk, peanut butter, lemon and kecap manis together in a small jug then tip into the fry pan.
  • Turn heat down and cook on low for another 5 minutes.
  • Serve on top of the cauliflower rice and garnish with coriander.

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