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:
- 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.
- 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.
- 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