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.

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Serves 2, 7.5 syns per portion

Ingredients

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

Method

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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