Chicken with satay sauce, sautéed vegetables

Meals Low Carbs

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Low Carbs

Portions: 4

150 g chicken breast

50 g beer radish, sliced

50 g broccoli florets

30 g carrot orange, julienned

30 g carrot yellow, julienned

40 g pak choi, chopped

20 g mini corn, cut into slices

30 g mushroom, sliced

2 tbsp peanut butter

2 tbsp orange juice

1 tbsp sunflower oil

1 tbsp lime juice

50 ml water

1 tsp honey

1 tsp red wine vinegar

5 g fresh ginger, grated

1 stalk lemongrass, minced

0.5 tsp ground white pepper

1 clove garlic, minced

1 tbsp low salt soy sauce

0.5 tsp turmeric

1 tsp galangal, minced

1 tbsp tamari

0.5 tsp cumin

1 tsp fine salt

1 tsp ground ginger

1 tsp coriander seeds, crushed

Prep time: 15 min

Cook time: 20 min

Total: 35 min

Slice the chicken breast into thin strips and marinate with lime juice, low salt soy sauce, and white pepper for 10 minutes.
In a small saucepan, combine peanut butter, orange juice, honey, and red wine vinegar. Heat over medium heat until smooth to create the satay sauce.
Heat sunflower oil in a large pan over medium heat. Add chopped garlic, ginger, lemongrass, and galangal. Sauté until fragrant.
Add the marinated chicken to the pan and cook until golden brown. Add turmeric and cumin to taste.
Add beer radish, broccoli, carrot slices, pak choi, mini corn, and mushrooms. Sauté until vegetables are tender but still crisp.
Serve the chicken and vegetables drizzled with satay sauce and garnish with crushed coriander seeds.

For a more intense flavor, let the chicken marinate longer in the fridge.

This dish pairs well with a light green salad on the side.