Satay Chicken with Cauliflower Rice

Updated: Mar 12

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

Ingredients (serves 4)


  • 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

  • 2 heaped tbsp. crunchy peanut butter

  • 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


Method


  1. 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.

  2. 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.

  3. 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.


Enjoy!