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Chicken Satay Fried Rice with fork on a plate
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Chicken Satay Fried Rice

Weight Watchers 9pp per serve
Servings: 8
Author: Karina Carrel

Ingredients

  • 1 tablespoon coconut oil
  • 1 kg | 2lbs chicken thigh fillets , trimmed, roughly chopped
  • 1 large onion , sliced
  • 2 teaspoons minced garlic
  • 1 large carrot , sliced
  • 1 broccoli , cut into florets
  • 1 red capsicum/bell pepper , sliced
  • 1 yellow capsicum/bell pepper , sliced
  • 1 cup snow peas , trimmed
  • 1 large zucchini , sliced
  • 1 can light coconut milk
  • 3 tablespoons peanut flour (I use <a href="http://www.amazon.com/gp/product/B002GJ9JWS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002GJ9JWS&linkCode=as2&tag=cafedeli-20&linkId=S2I2TWCMNCMDPP35">Powdered Peanut Butter</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=cafedeli-20&l=as2&o=1&a=B002GJ9JWS" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />)
  • 1 tablespoon natural crunchy peanut butter
  • 1 tablespoon brown sugar
  • Salt to season
  • 2 cup steamed brown rice

Instructions

  • Heat oil in a large non-stick pan or wok. Add chicken, onion and garlic and stir-fry, until chicken is browned.
  • Add all vegetables, coconut milk, peanut flour and butter and sugar. Mix to combine. Simmer, uncovered, for about 15 minutes, or until chicken is tender and sauce has reduced and thickened. Season with salt and mix in rice.

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 14g | Protein: 27g | Fat: 19g | Fiber: 4g