Satay Chicken & Rice Bowl

Ingredients

• Chicken breast

  raw, skinless

  500g

• Ginger root

  raw

  1 tbsp or 6g

• Amoy Light Soy Sauce

  60g

• Light Coconut Milk

  TCC

  200 ml or 250g

• Garlic

  raw

  2 clove or 6g

• Whole Earth Peanut Butter

  Crunchy

  40g

• Turmeric

  ground

  2 tsp or 4g

• Curry powder

  1 ½ tbsp or 9g

• Stevia sweetener

  Tesco

  15g

• Cucumber

  raw, with peel

  1 cucumber or 301g

• Carrots

  raw

  2 large or 144g

• Tilda Microwave Steamed Basmati Lime & Coriander Rice

  Per 1/2 pack

  4 servings or 500g

Directions

1. METHOD: 1. In a bowl combine the coconut milk, turmeric, garlic, ginger, 1 TBSP soy sauce and curry powder. 2. Add the chicken fillets and coat. Leave to marinade for 1 hour +. 3. Meanwhile, to make the satay sauce, add the peanut butter, sweetener, 1 TBSP soy sauce and water to a bowl. Mix it all together until combined. 4. After marinading, preheat the grill. Then put the chicken fillets on a skewer. 5. Grill for 8-10 mins until golden & crispy. 6. Microwave the rice and then top the skewer with the sauce, some lime juice and serve 😋