Well hello boys and girls! I have a seeeriously tasty one to share with you today. If you’re a peanut butter fan (who isn’t?) you are gonna be SO happy with me. Let me tell you the background to this creation. I’ve been trying out a lot of new recipes over the past month to come up with my own versions of them. This is for two reasons – so I can create fresh recipe content for YOU guys, and also because as you might know, one of my New Year’s foodie goals was to try at LEAST one new recipe per week. I’m really proud to say I’ve stuck to it so far, and more importantly I’m having loads of fun with it!
So! Let’s get onto THIS recipe. I was really keen to nail down a cleaned up version of a Chicken Satay dish, without compromising on that gorgeous nutty creamy flavour. I read through and took little tips from satay-style dishes by some of my favourite food/fitness bloggers and food sites (Zanna Van Djik, The Body Coach, and BBC Good Food in this case!) to create a recipe that uses MY favourite ingredients and flavour combinations. So here it is for you to try! It’s perfect if you’re cooking for a crowd, or if you’re meal-prepping for a busy week ahead. This recipe serves 6, but you can adapt it to serve 2 or 3 by roughly halving the amount of each ingredient on the list below.
Recipe (Serves 6)
- 6 chicken breast fillets
- 1 white onion
- 400g pack of button mushrooms
- 1 tbsp melted coconut oil
- 1 tsp turmeric
- 1 tbsp mild curry powder
- 2 tbsp tamari sauce (or soy sauce)
- 1 tbsp honey
- 1 400ml can of coconut milk (either full or low fat)
- 3 tbsp smooth peanut butter (I used Meridian Foods -I definitely recommend it!)
- The first part is prepping and marinating the chicken – chop the fillets into bite-sized pieces and place into a large bowl.
- Coat the chicken pieces with the melted coconut oil, turmeric and curry powder, then cover and leave for about 20 minutes while you prepare everything else.
- Next is the veggie prep – chop the onions and place in a bowl to the side, then do the same for the mushrooms.
- Note: You can add extra veggies to this dish if you want – I have added broccoli before for extra greeny goodness, or you could add handfuls of spinach to the satay just before serving so it wilts in the sauce!
- Now it’s time to get cooking! Heat 1 tbsp of coconut oil in a large pot, and add the onions. Cook the onions until translucent.
- Add the marinated chicken pieces to the onions, and cook until the chicken has lightly browned over.
- Next, add your mushrooms, and cook for another 2-3 minutes until the mushrooms are softened.
- Now its time to get your satay sauce going! Add the tamari sauce, honey and coconut milk to the mix, and stir until all ingredients are combined well.
- Finally, add your peanut butter to the pot – and try not to get distracted eating it out of the jar… (this is a real problem people!)
- Give everything a good stir again, until the peanut butter melts into the sauce.
- Turn down the heat to a simmer, and cook for approximately 10-15 minutes on a low heat, stirring the satay every few minutes so it doesn’t stick to the pot.
- If serving with rice, get a pot of water on for that while your satay cooks. Cook your rice or alternative grain according to the package instructions.
- Time to FEED! I like to have this with brown rice or quinoa, but feel free to use any grain you want, or serve with greens if going for a lighter meal!
Enjoy guys! I really hope you like this as much as I do! Tag me on Instagram @theirishbalance if you give it a whirl!
Ciara 🙂 x