Chicken Satay With Cauliflower Rice
Cauliflower rice is a great low caloric substitute to rice and is loaded in fiber, vitamins and minerals that will help you feel full for a longer period of time without the guilt of loading up carbohydrates usually found in high amounts in rice.
575Calories Per Serving
- 2 Kgs chicken breast cut into strips
- 4 onions roughly chopped
- 8 stems lemon grass or 2 lemon peeled and diced
- 16 clove garlic
- Three handful of coriander
- 4 tsp ground cumin
- 1.5 tsp salt
- 4 tbsp soy sauce
- 1 cup oil
- 4 tbsp soft brown sugar
- Peanut sauce
- 500g peanut butter
- 4 cups coconut milk
- 2 cups water
- 4 tbsp soy sauce
- 8 tsp lemon juice
- Cauliflower rice
- 2 Large Cauliflower cleaned Water
- 4 tbsp olive oil
- Herbs (dill, oregano, chives, thyme)
- 1 tsp Maldon salt
Buy ingredients from this recipe
1Process the onions, lemons, garlic, coriander, cumin, salt, soy sauce and brown sugar in a food processor, in short bursts until smooth, adding oil to assist the processing.
2Spread the mixture over the chicken strips, cover and refrigerate for 30 minutes.
3To make the peanut sauce, stir all the ingredients in a heavy-based pan, over low-heat, until the mixture boils. Remove from the heat.The sauce will thicken on standing.
4In a food processor place the cauliflower florets and proceed until you get a very fine texture.Place in a saucepan, add water and place over medium heat until water evaporates.Mix the cauliflower rice with olive oil, add herbs to taste and salt.
5Cook the chicken in a pan, Serve topped with peanut sauce and garnished with chopped coriander.Serve aside cauliflower rice.
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