Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Chicken satay
- 1 15 oz can coconut milk (full fat)
- 120 ml chicken broth
- 60 ml dark soy sauce (or low sodium soy sauce, coconut aminos, or tamari)
- 9 g coconut sugar
- 2 limes, juiced
- 86 g natural creamy peanut butter
- 5 g corn starch (or arrowroot or tapioca flour)
- 2 tsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, mashed
- 454 g ground chicken
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp kosher salt
Cucumber salad
- 3 Persian cucumbers, thinly sliced
- 2 tsp maple syrup
- 2 tbsp rice vinegar
- Pinch sea salt
To serve
- 370 g jasmine rice, cooked
- Pickled onions
- Cilantro
- Chopped peanuts
- Chili crisp
Method
First, make the sauce. In a large bowl, whisk together the coconut milk, broth, soy sauce, coconut sugar, lime juice, and peanut butter.
Once smooth, add the cornstarch and whisk well, then set aside.
Then make the quick cucumber salad. Add the sliced cucumbers to a bowl and toss with the maple syrup, vinegar, and salt.
Next, add the oil to a pan over medium heat.
Once the pan is hot, add the onions and garlic, sautéing for about 3 minutes, until the onions begin to soften.
Add the ground chicken and use a masher to break it down into tiny pieces, then add in the seasonings (curry, turmeric, paprika and salt).
When the chicken is cooked through, pour in the sauce.
Stir to coat everything well, and let cook for 4-5 minutes until the sauce thickens a bit.
Remove from the heat and build your bowls—rice on the bottom, cucumber salad, chicken mixture and garnishes.
