Keto satay chicken bowl with zoodle salad

15 Ingredients

• 60ml (1/4 cup) peanut oil

• 3 garlic cloves, crushed

• 2 tsp curry powder

• 2 tsp finely grated fresh ginger

• 4 (125g each) chicken thigh fillets

• 1/2 red onion, finely chopped

• 1 small fresh red chilli, deseeded, finely chopped

• 2 tbsp peanut butter

• 180ml (3/4 cup) coconut milk

• 2 tsp soy sauce

• 40g (1/4 cup) chopped roasted salted peanuts

• 1/2 lime, juiced

• 1 Lebanese cucumber, thinly sliced

• 250g cherry tomatoes, halved

• Select all ingredients

5 Method Steps

• Combine 2 tablespoons oil, 2 garlic cloves, 1 teaspoon curry powder and the ginger in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for at least one hour to marinate.

• Heat the remaining oil in a small saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the chilli and the remaining garlic and curry powder and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk and soy sauce. Simmer, stirring, for 2-3 minutes or until thickened slightly. Reserve 2 teaspoons chopped peanuts for serving. Stir the remaining peanuts and the lime juice into the sauce. Set aside, covered to keep warm.

• Meanwhile, use a spiralizer to cut the zucchini into long noodles or cut the zucchini lengthwise with a vegetable peeler then cut into long strips.

• Heat a chargrill pan or barbecue over medium-high heat. Cook the chicken for 3-4 minutes each side or until lightly charred and cooked through. Transfer to a plate and set aside to rest for 5 minutes before thickly slicing.

• Divide the zucchini ‘noodles’ among bowls. Top with chicken, cucumber and tomatoes then drizzle with the warm satay sauce.

Did you make this?

Better for you

Recipes with a Health Score of 8.0+