Almond Butter Chicken Satay with Asian Slaw

So I am on the hunt for recipes that are high in

protein and definitely healthy, not just for the blog

but for my family as well. This one is right up

our ally, what do you think?

What you'll need:

2T coconut oil

1 lemongrass stalk (finely chopped)

2 garlic cloves (finely grated)

2" finely grated ginger

1/2 red onion (finely chopped)

1/2t dried chilli flakes

2T coconut sugar

2t tamarind paste

2T Tamari

1/2 Chinese cabbage (finley shredded)

2 kale leaves (finely shredded)

1/4c toasted sesame seeds

2t sesame oil

Juice of 3 limes

Skewers

1 1/2lb chicken thigh fillets, cut in half

How to make:

First start by melting coconut oil in a frying pan

over medium heat. Add the lemongrass, garlic, ginger,

onion and chilli flakes and cook, stirring for

5 minutes or until softened.

Add coconut sugar, tamarind paste, tamari, almond butter,

juice of 1 lime, 1c of water. Cook, stirring for 2 minutes

until combined. Season to taste, then set

aside to cool slightly.

Place all cabbage, kale and sesame seeds in a bowl

and toss to combine. Whisk sesame oil and the juice

of the remaining 2 limes in a separate bowl,

then toss with the slaw.

Preheat a grill or char grill pan too high. Thread chicken

onto skewers and lightly brush all over with 1/3c

satay sauce. Cook turning for 10 minutes or until cooked

through. Serve the chicken with slaw and

remaining satay sauce.

This recipe serves 4

Comments

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