Gluten Free · Healthy · Recipe · Slimming world

Chicken satay

Who doesn’t like a good fakeaway chinese?

Last night I opted for chicken satay with (microwave) brown rice, mainly because other half didn’t have boiled rice in. Salt and pepper chips go great with this dish.


Serves 2, 7.5 syns per portion


For the sauce

  • 2 tbspn peanut butter- 8 syns (between 2 is 4)
  • 2 tbspn sweet chilli sauce- 2 syns
  • Half pint chicken stock
  • Dashes of gf soya sauce (mainly to taste)
  • Chilli powder if fancy an extra kick

For the dish

  • 2 chicken breasts cooked into chunks
  • Fry light
  • 1 yellow pepper- sliced lengthways
  • 1 red pepper- sliced lengthways
  • 1/2 green pepper- sliced lengthways
  • Handful of green beans, chopped
  • 6 mushrooms, diced
  • 3 baby sweetcorn, chopped
  • 2 spring onion, chopped
  • 1 packet microwave brown rice-2 syns, or, boiled rice- 0 syns


For the sauce

  • Place everything in a pan, bring to the boil whilst stirring to melt the peanut butter
  • Once boiling, simmer until the sauce thickens, taste and add more soya sauce or chilli powder if required
  • Take off the heat and place to one side to use later.

For the dish

  • Spray the wok with fry light, add the chicken and cook for about 6 mins, until no pink is visible.
  • Add the veg and mix everything up
  • Once the veg starts looking cooked (about 5 mins), add the satay sauce and stir in
  • Cook the rice according to microwave instructions
  • Serve

Enjoy x

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