Spicy Peanut Satay Chicken Bowls

Overview

Ingredients

The Satay Chicken & Base

• 600g (1.3 lbs) Chicken breast, cut into bite-sized cubes
• 1 tbsp Coconut oil (for cooking)
• 4 cups Cauliflower rice (or konjac rice) to keep it low-carb/keto
• For serving: Fresh cilantro, sliced red chilies, and lime wedges

The Extra Crunchy Satay Sauce

• ½ cup (125g) Classic Peanut Butter (Extra Crunchy, Sugar-Free)
• ½ cup (120ml) Full-fat canned coconut milk
• 2 tbsp Tamari or soy sauce (gluten-free)
• 1 tbsp Fresh lime juice
• 1 tbsp Red curry paste
• 1 clove Garlic, finely minced
• 1 tsp FGarlic, finely minced
• ¼ cup (60ml) Warm water (to thin out the sauce to your preferred consistency)
• Optional: A few drops of liquid stevia or monk fruit sweetener (if you prefer a touch of classic satay sweetness without adding sugar)

The Method

1.Whisk the signature sauce:4 min.

In a small mixing bowl, vigorously whisk together the extra crunchy sugar-free peanut butter, coconut milk, tamari, lime juice, red curry paste, garlic, and ginger. Slowly stir in the warm water until you achieve a smooth, pourable sauce that is heavily flecked with thick peanut chunks. Taste and adjust heat or salt if desired.

2.Sear the high-protein base:6 min.

Heat the coconut oil in a large skillet or wok over medium-high heat. Add the cubed chicken breast and cook for 5 to 6 minutes, stirring occasionally, until all sides are beautifully golden-brown and the chicken is cooked through.

3.Simmer and thicken:2 min.

Reduce the skillet heat to low. Pour the prepared extra crunchy satay sauce directly over the hot chicken. Stir continuously for 1 to 2 minutes, allowing the sauce to warm through, cling to the chicken, and slightly thicken up around the rustic peanut pieces.

4.Assemble the launch bowl:3 min.

Steam or flash-fry your cauliflower rice and divide it equally among 4 bowls. Spoon the rich, velvety satay chicken generously over the top. Garnish each bowl with plenty of fresh cilantro, a few slices of red chili, and a fresh lime wedge to cut through the rich, savory peanut fats.

Pro Tip: If you are prepping this ahead of time for a launch event showcase or weekly meal prep, store the chicken and sauce separately from the rice base. When reheating, add a splash of water or coconut milk to the chicken to instantly bring the rich, crunchy peanut sauce back to its original silky texture.