Satay Chicken

My husband has always been a big fan of satay chicken, so I originally made this recipe for him years ago. I since have become the main fan of this recipe. Its so easy and quick to make, and packed with flavour.

Satay Chicken (serves 4)

3 chicken breasts, diced
2 Tbsp coconut oil
1 small onion, halved
2 cloves garlic
1/2 fresh chilli
1cm cube fresh ginger
3/4 cup almond butter (or any nut butter)
3 Tbsp coconut aminos (or tamari sauce)
2 Tbsp lemon juice
1 Tbsp coconut sugar
1/2 cup water
1/2 cup coconut milk

1. Place one tablespoon of coconut in a pan on medium to high heat. When melted, brown the chicken.
2. Place the onion and garlic in the TM bowl and blitz 5 sec/speed 7
3. Scrape down side and add the other tablespoon of coconut oil, saute 60 secs/speed 1/100 degrees.
4. Add the chilli and ginger and chop 3 secs/speed 7.
5. Add all the other ingredients and mix for 10 secs/speed 2
6. Make sure its all combined and then pour into pan with browned chicken.
7. Cook the sauce through. It will thicken up quickly. Add a little extra coconut milk if you want a thinner/runnier sauce.
8. Serve with cauliflower rice, greens, and enjoy!

This recipe can easily be adapted if you don’t have a thermomix, just whip up the ingredients in a food processor or bruise them in a mortar and pestle. This also freezes really well.