Spicy satay chicken zoodles
Chicken satay is one of my all time favourite foods- pairing it up with spiralized courgetti makes it a super-healthy but completely delicious option
15 mins
15 mins
313 kcal
15 mins
15 mins
313 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
2
Difficulty
EASY
I’ve used spiralized courgette with this (because I am in love with my new spiralizer- I have this one from Amazon-click here) but you can use noodles if you prefer- although make sure you throw in some more speed veg if you do! If you feel at all doubtful about eating a whole bowl of courgette like this- give it a go! Honestly you just wouldn’t know it- I definitely think it’s the easiest way to eat vegetables.
I use powdered peanut butter because it is so much less fattening than the normal stuff and still tastes amazing- This time I used PB2 which you can buy on Amazon- this is a brilliant product- perfect for cooking with, or you can just add water and then use it as you would normal peanut butter! You can buy it here on Amazon- (click here) .
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Spicy satay chicken zoodles
Ingredients
- 2 limes 1 juiced, 1 cut into wedges
- 2 tsp muscovado sugar
- 1 tsp chilli powder
- 2 tbsp 12g powdered peanut butter (I used PB2) (or 2 tbsp standard peanut butter- add 3 syns per portion)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sriracha chilli sauce you can take this out if you don't want the sauce too hot
- 250 g chicken strips
- 1 red chilli finely diced
- 4 spring onions peeled and chopped
- 3 large courgettes spiralized into thick noodles.
- low calorie cooking spray
Instructions
- In a medium sized bowl, mix the juice of 1 lime with the sugar, and stir to dissolve.
- Add in the chilli powder, soy sauce, sriracha and peanut butter powder. Mix well until all combined.
- Stir through the chicken, and leave to one side to marinade
- In a large non-stick frying pan or wok, heat some low calorie cooking spray, and gently fry your onion until softened, about 5 minutes.
- Using a slotted spoon, add the chicken to the frying pan and stir fry for a further 5 minutes. This will dry out quite quickly but you can add a little water if it feels like it is getting so dry it will burn.
- Add the rest of the marinade to the chicken pan and leave to bubble gently for a moment
- Heat a large pan of boiling water, and drop in your courgette- simmer for 2 minutes. Drain, reserving a little of the cooking water.
- Stir your chicken and check that it's cooked through. If it needs a little longer then keep stir frying. If it is very dry and has no sauce add half a cup of the courgette cooking water and stir through.
- Toss the courgette into the chicken and gently stir and coat with the sauce for a minute or two
- Divide into bowls, and garnish with red chilli, spring onion and lime wedges.
