Chicken satay with pickled cucumber and brown rice
Ingredients (serves 2)
2 inch piece of fresh ginger
1 garlic clove
Zest and juice of half a lime
Half tbsp tamari
Half tbsp mild curry powder
1 heaped tbsp peanut butter
2 chicken breast fillets
Half a can of coconut milk
1tsp olive oil
1 Cooked brown rice sachet
1 red pepper
3 spring onions
Greens of choice to serve (I used Pak Choi but any would work)
Half a cucumber
1 tbs sherry vinegar
Slice cucumber into fine slices using a knife, peeler or grader. Place in a bowl with the sherry vinegar and set aside.
Peel ginger and garlic and grate into a bowl. Zest the lime and squeeze the juice into the bowl. Add the tamari, curry powder and peanut butter and mix. Add a splash of water is it is too thick.
Place two thirds of the mix into a small saucepan and set aside.
Slice the chicken into thin strips and mix in the bowl with the remaining one third of the mixture. You can either leave this to marinade for a while or if in a hurry cook straight away. Heat the olive oil on a medium heat in a non-stick pan then cook the chicken.
Whilst the chicken is cooking place the small saucepan with the two thirds of the mixture on a low to medium heat and stir in the coconut milk until warm.
Chop the red pepper and spring onions and toss together with the brown rice. Steam the green vegetables.
Serve with the sauce drizzled over the chicken and topped with coriander.
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