EIWITRIJK RECEPT · FASE 2 · DINER

Satay chicken with cauliflower rice and peanut sauce

Tender satay chicken with a light peanut sauce and cauliflower rice, high-protein and suited to Phase 2.

22 min totaal 1 portie 450 kcal p.p. 41 g protein

Satay chicken with cauliflower rice and peanut sauce brings the beloved flavours of Indonesian cuisine to a lighter version. Golden-fried chicken chunks are drizzled with a creamy sauce made from peanut butter, tamari, ginger, lime and a pinch of sambal, whilst the cauliflower rice with edamame provides a satisfying base. A handful of spring onions rounds it all off.

This satay chicken fits nicely into Phase 2. The chicken fillet and peanut butter together deliver plenty of protein, and the edamame adds a controlled amount of carbs and fibre that keep you fuller for longer. Because the cauliflower rice replaces white rice, this remains a responsible choice within a high-protein diet that still tastes rich and satisfying.

Lovely with some cucumber slices or a fresh pickle on the side. An extra squeeze of lime juice over the chicken lifts the peanut sauce up a notch.

Zo maak je het

  1. Fry the chicken pieces in the olive oil for 6 minutes until golden and cooked through.
  2. Meanwhile, stir-fry the cauliflower rice with the edamame for 4 minutes.
  3. Mix the peanut butter, tamari, lime juice, ginger and sambal with a splash of water to make a sauce.
  4. Spoon the sauce over the chicken and warm through for 1 minute.
  5. Divide the cauliflower rice between plates and place the chicken on top.
  6. Sprinkle with spring onion.

Bewaren

Store the chicken and cauliflower rice together in a sealed container, for up to two days in the fridge. Loosen the peanut sauce with a splash of water when reheating.

Variatietips

Replace the chicken with tofu chunks or lean turkey. If you like a bit of heat, add more sambal or a pinch of cayenne pepper.

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