recipes

Chicken Satay Courgetti

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Peanut butter is my absolute downfall (along with chocolate, cheese and pretty much everything else!). I’ve had to ban it from my desk and hide it on the top shelf at home to stop me shovelling it in at any given opportunity. However, I figured it is kinda acceptable if you eat it with your greens rather than by the tablespoon.

Chicken satay has become one of my favourite go-to mid-week recipes, and since discovering the use of almond milk to bulk the sauce out (was previously using half a tub of peanut butter and a monstrous amount of tamari a pop) it’s actually a really healthy one too!

FODMAP notes:
In terms of courgettes they are considered to be low FODMAP at half a cup per serving. I have found that personally I’m absolutely fine with larger portions but if on the elimination phase or sensitive to this you can swap to rice noodles (usually gluten free and “safe” but do double check individual packs) and it works great too!

Chicken Satay Courgetti

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2-3 chicken breasts, sliced into thin strips
  • 2 peppers, sliced into thin strips
  • 2 tbsp peanut butter (i use myprotein crunchy peanut butter)
  • 1 tbsp sesame oil
  • 1 tsp ginger of “lazy ginger” (optional)
  • garlic infused olive oil
  • almond milk
  • pinch of chilli flakes
  • splash of lime juice (fresh or bottled)
  • tamari
  • coconut oil (i use the 1 calorie coconut spray)
  • spring onions (just the green part), cut into thin strips
  • 3 large courgettes or rice noodles (see notes above)

Directions

  1. fry peppers on a high heat in a large wok with a tbsp of coconut oil until brown
  2. turn down the heat and throw in your chicken with a little bit more coconut oil if needed
  3. stir for a few minutes then add a generous helping of tamari, peanut butter, sesame oil and ginger. Stir in with almond milk until it’s to the consistency you want it (don’t forget it does thicken up a little as it cooks)
  4. meanwhile, spiralize your courgettes and stir fry in a little coconut oil for approx 4 mins
  5. once chicken is thoroughly cooked, stir in spring onions
  6. add your cooked courgetti to the wok. give it a good stir and then serve up and enjoy!

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