Chicken Satay with Rice

A quick, delicious and protein-rich meal with chicken, fibre-rich vegetables and carb-rich rice to support recovery and steady energy. Packed with healthy fats, it’s an easy post-training dinner that keeps you fuelled and satisfied. Adjust the chilli to suit your taste.

Ingredients

• 2 chicken breast – sliced into 1cm pieces
• 1 red capsicum – diced
• 1 brown onion – sliced
• 1 carrot – sliced
• 1 cup snow peas
• 1 cup mushrooms – sliced

Sauce

• 1/2 cup peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 garlic cloves – peeled
• 1 lime
• 1 red chilli (optional)

Rice to serve

Method

1. Peel onion and slice into rings. Slice mushrooms and capsicum, and chop carrots into thin sticks. Snap off the leafy bit of the snowpeas and pull back to remove the string.
2. Chop chicken into 1 cm pieces.
3. Once meat and veg are prepped, microwave rice (or do this step last if using microwave rice).
4. Prepare sauce – in a blender or small food processor, add the peanut butter, coconut milk, soy sauce, peeled garlic and as much red chilli as you like. Slice the lime and squeeze in half into sauce mixture. Blitz until smooth – add a dash of water if needed to thin out.
5. Heat a large fry pan or wok, add a splash of olive oil once heated. Add the chicken and cook for 3 – 4 minutes or until browned. Then add the mushroom and onion and cook for another 3 minutes.
6. Once the chicken is cooked through, add the remaining veggies and prepared sauce and stir together – let simmer for 1 – 2 minutes (so veggies remain crunchy).
7. Serve with rice (or noodles).

Notes:

• Opt for a pre made sauce, and pre packaged rice to speed up preparation time.
• Optional: add boiled broccoli and sprinkle with sesame seeds to serve.
• Can be served with hokkien noodles instead of rice.

* Per serve + 1/2 cup cooked rice used to serve