Recipes
YouFoodz Inspired Satay Chicken & Veg
Energy
491 cals
Protein
44 g
Carbs
45 g
Fat
16 g
Calculated automatically based on ingredients
Equipment
Ingredients
- 1/3 cup Mayver’s Crunchy Peanut Butter Crunchy
- 1/4 cup tamari
- 1 tbsp honey
- 1/2 tbsp fresh ginger, grated
- 1 garlic cloves, crushed
- 1 lime, juiced
- 1/4 tsp red chilli flakes
- 1 tbsp coconut milk
- 650g free-range chicken breast
- 280g broccoli florets
- 1 carrot, roughly sliced
- 100g sugar snaps
- 110g baby asparagus, ends removed
- 2 garlic, crushed
- 1 lemon, juiced
- 1/4 cup flat-leaf parsley, finely sliced
Directions
1
Preheat the oven to 170C. In a small bowl, add the peanut butter, honey, ginger and garlic. Mix well.
2
Stir in the tamari, lime juice, chilli and flakes.
3
Add coconut milk and mix well.
4
Place the chicken breast into a small baking tray. Coat the chicken with the satay mixture. Leave about 3 tbsp of sauce to serve. Bake in the oven for 25-30mins and baste the chicken every 5-10 minutes with the sauce. If burning, cover loosely with foil. Remove when cooked.
5
Bring a pot of water with a steamer to a boil. Add the broccoli florets and carrots to steam for 3-5 mins.
6
Add the sugar snaps and asparagus to the steam. Steam for a further 2-3 minutes or until the vegetables are tender.
7
Remove the vegetables and mix with garlic and lemon juice. Divide between the four plates.
8
Slice the chicken breast and divide between the plates.
9
Drizzle with the peanut satay sauce. Finish with a sprinkle of fresh parsley.
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