Chicken Satay with Peanut Sauce
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | boneless chicken breast | 2 lb | 1089 kcal204g protein · 0g carbs · 24g fat | Buy |
| 2 | oyster sauce | 1.5 tbsp | 9 kcal1g protein · 2g carbs · 0g fat · 1g fibre | Buy |
| 3 | ground tumeric | 1 tbsp | 82 kcal3g protein · 5g carbs · 6g fat · 4g fibre | Buy |
| 4 | sugar | 2 tbsp | 116 kcal0g protein · 30g carbs · 0g fat | Buy |
| 5 | coconut milk | 2 tbsp | 89 kcal1g protein · 2g carbs · 9g fat | Buy |
| 6 | peanut butter | 3 tbsp | 265 kcal11g protein · 9g carbs · 23g fat | Buy |
| 7 | massaman curry paste | 1 tbsp | 30 kcal1g protein · 2g carbs · 3g fat | Buy |
| 8 | water to thin peanut sauce | 0 g | — | Buy |
Total, all ingredients1680 kcal · 220g protein · 50g carbs · 64g fat · 4g fiber
Per serving420 kcal · 55g protein · 13g carbs · 16g fat · 1g fiber
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Directions
Cut the chicken into 1/2 inch thick strips.
Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
Optionally, you can skewer the meat with wooden skewers.
Grill chicken until cooked through.
Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
Cook for 1-2 min stirring frequently.
Serve chicken with peanut sauce for dipping.
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