If you’re like me and LOOOVE to order satay chicken when you head out for dinner, but always reap the horrible affects of bloated tummy, unhappy gut, full of shitty ingredients that don’t agree with you and frankly not good for you….
…well I have the answer for you!!
This is THE BEST SATAY RECIPE – seriously I cannot explain the flavours and amazing quality ingredients that make up this beauty!! I found this recipe by pure chance, thanks to the incredible LUKE HINES! If you nee some recipe inspo, head over there STAT!!
You may be surprised to hear that there is NO peanuts in this recipe – say whaaaat? no peanuts! I think you had better keep reading and whip this up to taste it! TRUST ME, it is worth it and can be blitz up in a few minutes and cooked within 10!
THIS RECIPE IS:
- Low Fodmap
- Great for IBS Sufferers
- Gut-Friendly
- Hormone Balancing
- Dairy Free
- Gluten Free
- Refined Sugar Free
- Easy to prepare
- No Bloating, Pains or food babies!
- Peanut FREEEE!!
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INGREDIENTS (CHOOSE ORGANIC WHERE POSSIBLE*)
- 500g chicken thigh fillets
- Lime halves, to serve
- Coriander leaves, to serve
- 2 cups Green Beans
- 2 bunches of BokChoy
Marinade
- 2 Limes, juice and zest
- 2 tbsp Tamari Sauce (GF Soy Sauce/Coconut Aminos)
- 1 tbsp Fish Sauce
- 2 tbsp garlic Oil (or fresh garlic but will be no longer low fodmap)
- 2 cm Ginger, finely grated
- 1 tbsp Turmeric, ground
Satay
- 1 cup Cashew
- 2 tbsp Almond Butter
- 2 tbsp Tamari Sauce (GF Soy Sauce/Coconut Aminos)
- 2 cm Ginger, finely grated
- 1 Red Chilli, finely chopped
- 1 tablespoon Honey (or rice malt syrup)
- 3 tablespoons water, too thin sauce
Method
Firstly, make the marinade, place all of the ingredients in a large bowl and whisk together well to combine. Add the chicken thighs and toss until well coated, then transfer to the fridge and leave to marinate for at least 30 minutes (or up to 2 hours).
When ready, make satay sauce, combine all of the ingredients in a food processor and blend until smooth. If the sauce is a little too thick, simply add a little more water. Set aside.
Preheat a barbecue, chargrill pan or frying pan over medium heat. On a high heat cook each thigh for approx. 3 minutes each side.
Whilst the chicken is cooking, steam the beans and bokchoy in a pan with a dash of water. Keep them a bit crunchy for extra nutrients.
Serve with Rice or Quinoa, Chicken thighs covered in satay sauce and greens.
