Chicken and Veggie satay skewers served with ginger infused brown rice and coconut, tamari and ginger veggies
Cook as needed and desired, put sliced ginger through rice whilst cooking. Set aside.
10 skewers soaked
Tub of mini tomatoes
2 chicken breasts sliced into squares
1 small capsicum
Place all ingredients onto skewers evenly and cook on a flat frying pan in sesame oil or coconut oil on a medium-high heat, until evenly cooked. This may take around 10-15 minutes (possibly longer).
1/2 brown onion, finely chopped
2 garlic cloves smashed
1 teaspoon grated fresh ginger
1/4 cup peanut or almond butter
1 cup of coconut cream or milk
squeeze of lime juice
Heat onion, garlic and ginger in a small saucepan in some sesame oil for 2-3 minutes.
Add in half of the coconut cream, the lime juice and all of the nut butter and cook until combined
Put aside the rest of the coconut cream in a bowl the pour cooked mix into the bowl and stir until combine (you may need to add in some water or extra coconut cream to thin out the sauce).
Handful of leafy greens (kale, spinach)
1/2 a medium zucchini
1/2 cup of capsicum
1/2 cup of mushrooms
1/4 cup of creamed coconut flesh
2 tbsp of tamari
squeeze of lime
Cook in a saucepan until all the veggies are infused and cooked.
Serve all parts of the meal together with some parsley, a lemon wedge and salt and pepper. Dribble the satay sauce over the skewers and enjoy!