Spicy satay chicken zoodles
Chicken satay is one of my all time favourite foods – paring it up with spiralized courgetti makes it a super-healthy but completely delicious option
15 mins
15 mins
313 kcals
serves 2
SPICY SATAY CHICKEN ZOODLES
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) .
Spicy satay chicken zoodles
- Total Time: 30 minutes
- Yield: 2 1x
Description
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
Syns: 2 per portion
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.
Notes
If you want to add even more speedy veg you could add in broccoli, green beans, peppers, spinach- whatever you have!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
