Carb-Conscious Satay Crunch Chicken

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs cos lettuce
• 20g roasted peanuts
• 1pcs lime
• 300g chicken thigh fillets
• 40g peanut butter
• 15ml soy sauce
• 15ml vegetable oil
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim the lettuce, then separate the leaves. Finely chop the peanuts. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges.
2. Step 2 — Marinate chicken
   Cut the chicken into 2.5cm cubes. Combine the garlic, 2 tsp soy sauce and 2 tsp vegetable oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Make satay sauce
   Combine the peanut butter, lime zest, 2 tsp soy sauce, 1 tsp honey and 2 tbs water in a bowl and season with pepper.
4. Step 4 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, stirring occasionally, for 4-5 mins until browned. Add the satay sauce and cook for a further 1-2 mins until the chicken is cooked through. Remove the pan from the heat.
5. Step 5 — Toss salad and serve up
   Meanwhile, combine 2 tsp vegetable oil and 2 tsp lime juice in a large bowl and season with salt and pepper. Add the carrot and lettuce and toss to combine. Divide the chicken and salad among plates. Drizzle the satay sauce over the chicken and scatter with the peanuts. Serve with the lime wedges and enjoy!
6. Step 6 — Make it yours
   Fancy eating this san choy bau style? Load up the lettuce leaves with the chicken, carrot, peanuts and satay sauce, fold over to enclose, then dig in!

Allergens

Sojabohnen, Peanut