Satay Chicken Stirfry


Satay Chicken Stirfry

  • 2 garlic cloves
  • 2×2 cm piece fresh ginger peeled & grated
  • Zest and juice of 2 limes
  • Large bunch of fresh coriander
  • 3 Tablespoons of crunchy or smooth peanut butter (you could try using almond or cashew butter)
  • 1-2 Tablespoons Gluten free Soy Sauce or Tamari
  • 1 de-seeded red chilli
  • 1/2 -1 cup coconut cream
  • (optional: a little honey added at the end for sweetness)
  • Chicken Breasts
  • Red Onion
  • Cashews
  • Veggies

Directions

Combine the satay ingredients in a food processor and whizz until a thick paste is formed.

Chop up 1 red onion and fry in a mixture of sesame oil & butter, once nearly done add cashews, sauté for about 3 minutes and then put aside.

Slice the chicken breasts into thin strips and quickly fry in remaining oil/butter without cooking all the way through, add veggies eg. Capsicum, zucchini, green beans, broccoli and pineapple, add the satay sauce and extra coconut cream if it needs it then add the cooked onion and cashews, cook for approximately 10 minutes and serve on cauliflower rice or white rice (if your not trying to lose weight)
I don’t eat this too often because of the peanuts, it’s not strictly primal because of the peanut butter, you could try substituting with almond or cashew butter, I’m yet to try that as an option….