Skinny Chicken Satay

With Storm Doris after wreckin’ the place, a comfy-cosy meal at home is just what you need and you’ll still fit into your jeans tomorrow, I promise!

INGREDIENTS

For the marinade

300g Chicken breast

1 (crushed) Garlic clove

1 tsps Chilli flakes

2 tbsp Coconut oil

1 Lime

2 tbsp Soy sauce

For the satay

2 tbsp Coconut oil

1 (chopped) Onion

1 tsp Chilli flakes

2 (heaped) tbsp Peanut Butter (smooth or crunchy)

400ml Coconut milk (I used this one)

1 tbsp Soy sauce

1/2 tsp Fish Oil (optional)

For the Noodles

2 spiralised Courgettes

1 nest Egg noodles

METHOD

First off, prepare your marinade. Slice the chicken into cubes, then add the crushed garlic, chilli flakes, room temp coconut oil, lime juice and soy sauce. Stir well and place in the fridge for an hour.

Once the marinade has had time to do it’s thing, heat the coconut oil in a large pot, I used Barty but you could also use a large pan if you’d prefer. Add the chopped onion, chilli flakes and fry until soft (but not yet brown).

Next, add the chicken, once cooked through, add the peanut butter, coconut milk and fish oil. If you’d rather not use the fish oil, taste test the sauce as you may need to add a little more soy sauce – I did.

Whilst stirring often, add your noodles. You can of course use regular egg noodles for the whole dish if that’s your preference but in keeping with the title of this post, I used courgettes and only a handful of “real” noodles (you could also use spiralised butternut squash – it’s on my list to try!).

What you’re left with, is a bowl of absolute nom – it’s rich, creamy and those all important chilli flakes give it a little kick that is just the business!

Apart from several “omnomnom” noises, conversation came to a standstill until every morsel had vanished from sight!

…seconds will be had later I’ve no doubt!

Really though, it is exactly as delicious as it sounds – so go on, pop out to the kitchen there and have a go, your belly with thank you!

Rxx