Chicken Satay Bowls
These flavorful bowls are low in carbs/calories and high in protein! My kids loved them.
Ingredients
Method
- Cut the chicken into bite sized chunks and add them into a bowl.
- Add in 3/4 cup of coconut milk, juice from half of a lime, 1 Tbsp of minced garlic, 2 tsp of ginger paste, 1 Tbsp of curry powder, 1 1/2 Tbsp of soy sauce and 1 Tbsp of sambal oelek. Stir to combine. Cover and place in the fridge to marinate for at least 30 minutes.
- Heat the avocado oil in a skillet over medium heat. Cook the chicken in the skillet until cooked through. Sprinkle on the crushed red pepper flakes and then remove the chicken from the skillet and set aside.
- Add the coleslaw mix into the skillet along with 3 Tbsp of rice vinegar, 1 Tbsp of soy sauce, 1 Tbsp of sambal oelek, 1 tsp of minced garlic and 1 tsp of sesame oil. Stir to combine.
- Next add in the juice from the other half of the lime and some cilantro. Cook until the coleslaw is tender.
- Lastly, prepare the sauce by add the following ingredients into a saucepan over medium-low heat: 1/2 Tbsp ginger paste, 1/2 tsp sesame oil, 2 Tbsp soy sauce, 1/2 cup lite coconut milk, 1 tsp curry powder, 1 Tbsp of sambal oelek and 1 Tbsp of natural peanut butter. Stir until combined and heated through.
- To serve, place some of the coleslaw mix into a bowl followed by some chicken and then drizzle some of the sauce over top. Enjoy!
Nutrition
Notes
*Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.
Leave a Reply