Paleo Chicken Satay with Stir Fried Shredded Veg

I really do love a good satay, and obviously since leaving peanut butter far behind myself I forgot that satay even existed, until, I ate some almond butter straight from the spoon. Ijust thought “Boy do I NEED a satay”… And that’s the really boring story behind how I came up with this dish.

It is however super yummy, kid friendly, easy to prepare and I have also put in a little vegan adaptation in there.  Well I just substitute the chicken for mixed vegetables of my choice, but sweet potato is just lovely in this too!

Serves: 4

Preparation Time: 15 minutes (and 2 hour marinade time)

Cooking Time: 15 minutes

Ingredients:

For the marinade:

500g chicken breast pieces (500g mixed veg is great  for a Vegan option or even sweet potato!)
1 tbsp ground cumin
1 tbsp ground coriander
8 cloves garlic
3″ piece root ginger
1/4 cup coconut sugar
Juice 1 lime
1 tbsp coconut oil
1/2 tsp Himalayan pink salt
1/2 tsp chilli powder
1/8 can coconut milk

For the sauce:

1/2 cup almond butter
1/2 can coconut milk

For the shredded veg:

1 tbsp coconut/olive oil
4 carrots (peeled)
2 large courgettes
1 large onion
Drizzle of sesame oil
Sprinkle of Himalayn pink salt

Method:

1. For the marinade, combine all ingredients (except chicken) in a food processor and blend until a smooth paste. Frequently scrape down the sides to ensure the ingredients grind down thoroughly.
2. Place the chicken breast pieces into a large bowl, pour over the marinade and stir. Cover with cling film and leave in the fridge for at least 2 hours.
3. Once marinated heat a large non-stick frying pan or wok and add your marinated chicken.  Fry on a medium heat rotating the meat and sealing in the flavours for about 3 minutes.
4. Add your almond butter and coconut milk and stir. Cover with a lid and cook on a low simmer for 5-8 minutes or until the chicken is tender.  Place to one side and prepare your vegetables.
5. For the shredded vegetables run all of the vegetables through a food processor which has a grater disc with medium holes or grate by hand.  Of course if you own a ‘Spirooli’ you could also run them through there.
6. In a non-stick frying pan add your coconut oil and lightly fry the vegetables until they start to brighten up in colour. Remove from the heat, sprinkle with the salt and drizzle with the sesame oil.  Stir through and then serve. Simple!