CHICKEN SATAY WITH ASIAN SLAW

Ingredients:

• 150g boneless chicken breast
• 1 teaspoon extra virgin olive oil (7g)
• 1 lemongrass stalk (inner core only), finely chopped
• 2 garlic cloves, finely grated
• 1g ginger, finely grated
• 50g red onion, finely chopped
• ½ teaspoon dried chili flakes
• 20g grated coconut
• 1 teaspoon tamarind paste
• 2 tablespoon soy sauce
• 1 tablespoon unsweetened almond butter
• 2 limes (juice)
• 50g Chinese cabbage, finely shredded
• 50g carrot, finely shredded
• 20g kale leaves, finely shredded
• 2 tablespoon sesame seeds, toasted
• Salt to taste

Instructions:

1. To make the satay, add oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion, and chili flakes, and cook, stirring, for 5 minutes or until softened. Add tamarind paste, soy sauce, almond butter, juice of 1 lime, and 100ml water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
2. Place cabbage, carrot, kale, and sesame seeds in a bowl and toss to combine. Add the remaining lime juice and season with salt and toss to combine.
3. Preheat a barbecue or chargrill pan to high. Thread chicken onto skewers and lightly brush all over with 1/3 of the satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

Nutrition Facts:

• Calories: 683.1 Cal
• Protein: 47.7g
• Carbs: 40.4g
• Fat: 40g