Name: Chicken Satay Curry with Jasmine Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup jasmine rice; 0.5 tbsp peanut butter; 1 tbsp full-fat coconut milk; 1 tbsp red curry paste; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 0.5 whole lime; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

534 calories

Protein: 45g; 34% of calories
Carbs: 57g; 42% of calories
Fat: 15g; 24% of calories

Instructions

Prep 15 min · Cook 15 min

Rinse the jasmine rice and combine with 0.5 cup water in a small pot; bring to a boil, then cover and simmer on low for 15 minutes.
While rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 5-6 minutes.
Add the sliced red bell pepper and sugar snap peas to the skillet, sautéing for 3 minutes until crisp-tender.
Stir in the minced garlic, ginger, and red curry paste, cooking for 1 minute until the spices are fragrant.
Lower the heat and stir in the peanut butter, coconut milk, and tamari, whisking until the sauce is smooth and coats the chicken.
Serve the creamy chicken satay over the fluffy jasmine rice and finish with a fresh squeeze of lime juice.

Nutrition

Ingredients

Instructions

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