Satay chicken
Gluten free
Cooking time 25 minutes
Serves 2
Ingredients
- 1tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 2 chicken breasts, diced
- 85g peanut butter
- 300ml coconut milk
- handful baby corn
- handful mangetout
- juice of 1 lime
- 50g cashew nuts
For the sauce
- 1tbsp chilli flakes
- 3 tsps coriander
- 2 tsps cumin
- 4 stems lemongrass, chopped
- 2 tsps ginger
- 2 garlic cloves, crushed,
- juice of 2 limes
- 1tbsp paprika
- 1tbsp olive oil
Method
- Heat the oil in a large saucepan and add the garlic and onion. Cook until the onions are soft
- Add the chicken and cook until colour has turned white
- Meanwhile make the sauce my combining all the ingredients in a blender
- Stir in the peanut butter with the chicken and pour over the sauce.
- Add the coconut milk baby corn and mangetout and simmer for approx 20minutes
- Squeeze in the lime juice and stir in the cashew nuts
- Serve with rice
