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Recipes SPICY SATAY CHICKEN BOWL

SPICY SATAY CHICKEN BOWL

Prep 20 mins
Cooking 10 mins
Serves 4

The bowl food trend just isn’t going away. We couldn’t be happier because there are few things we like more than tucking into a bowl of super crunchy veggie awesomeness! For sustained energy that will have you roaring through your day, some carbs and protein are also called for. Our chicken satay bowl gives you all that – drenched in a tangy and creamy peanut satay sauce with just a hint of chilli spice.

- WHAT YOU WILL NEED -

  • FOR THE SATAY SAUCE
  • 1 clove garlic, finely minced
  • finely grated zest and juice of 2 limes
  • ½ tsp soy sauce, plus extra to taste
  • 1 Tbsp vegetable oil
  • 4 Tbsp smooth peanut butter
  • 4 Tbsp boiling water
  • 1 heaped tsp brown sugar (or palm sugar)
  • 1-2 tsp Sriracha chilli spice, taste as you go and decide how hot you like it
  • FOR THE BOWL
  • 4 skinless chicken breasts, cut into very thin strips
  • 1 clove garlic, finely minced
  • 3cm ginger, peeled and grated
  • 3 Tbsp vegetable oil
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 2 cups finely shredded purple cabbage
  • 2 cups finely sliced carrots
  • 2 cups baby spinach
  • handful of coriander
  • 2 spring onions, finely sliced
  • ¼ cup peanuts
  • 2 rounds of rice noodles, soaked in boiling water for 5 minutes

- METHOD -

Bend together all the satay sauce ingredients (except the Cape Herb & Spice Sriracha Chilli spice) until super smooth. A liquidizer or handheld blender works well, but brisk whisking with a handheld balloon whisk also does the trick. Stir in the Cape Herb & Spice Sriracha Chilli Spice – start with a teaspoon’s worth and taste to see if you prefer it hotter. Once the heat level is to your liking, you may want to add a bit more soy to adjust salt levels.

Fry the chicken in the vegetable oil and sesame oil until almost cooked. Add the garlic, ginger and soy and fry for another minute or two. Plate up with the veggies and noodles, top with peanuts and serve with satay sauce.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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