Chicken Satay

Ingredients

• Peanut butter

  Chunk style, with salt

  2 tbsp or 32g

• Lime juice

  Raw

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Garlic

  Raw

  2 clove or 6g

• Fresh cilantro

  Coriander leaves, raw

  6 sprigs or 13g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Water

  Plain, clean water

  ¼ cup or 59g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Coconut oil

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Ginger root

  Raw

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Blend peanut butter, lime juice, soy sauce, garlic, cilantro, deseeded chili pepper, water, and a pinch of black pepper in a food processor until smooth to make the satay sauce.
2. Pour half of the satay sauce over the halved chicken breasts and refrigerate for at least one hour. Reserve the remaining sauce.
3. Heat coconut oil in a saucepan, sauté finely chopped scallions and minced ginger for a couple of minutes. Add rice and cook for another minute, then add water and cook according to rice package instructions.
4. Meanwhile, pan-fry the marinated chicken breasts in a separate plan over medium heat for about 6-8 minutes on each side or until fully cooked, discarding the marinade.
5. Microwave the reserved satay sauce for one minute.
6. Serve the chicken and rice with the warmed satay sauce on top.