As a student, the past 4 years of flatting have really taught me how to cook. I’ve realised that being able to prepare meals from scratch allows you to buy cheaper ingredients that require a little more effort. I love being able to buy a super cheap organic, free-range chicken to roast and make the most delicious stock out of. This recipe for my chicken satay is packed full of flavour and is so quick and easy to make. It’s the perfect thing to whip up after a busy day at work.
- 1 Tbsp natural peanut butter (smooth or crunchy)
- 1 Tbsp tamari or soy sauce
- ¼ tsp sesame oil
- ¼-½ tsp ginger, fresh or ground
- ½ tsp apple cider vinegar or lemon juice
- 1 Tbsp water
- Chilli flakes, to taste
- Leftover roast chicken, shredded
- Steamed greens, to serve
- Sesame seeds, to serve
- Optional: brown rice, to serve
- In a small bowl, whisk the peanut butter, tamari or soy sauce, sesame oil, ginger, vinegar or lemon juice and water together. Add the chilli flakes and combine. Taste and adjust as required.
- Place the shredded chicken into serving bowls and drizzle the satay sauce overtop. Sprinkle with sesame seeds and extra chilli flakes if desired. Serve with steamed greens such as spinach, green beans and cabbage, and brown rice if desired.