What’s better than a chicken satay appetizer? A FULL, low-carb power bowl of chicken and vegetables, drenched in nutty sauce. Making this delicious sauce is a snap, and it adds healthy fat to all those veggies, so you stay full and in fat-burning mode!
Prep Time: 10 min.
Cook Time: 20 min.
Total Time: 30 min.
- 1/4 cup full-fat coconut milk
- 2 tablespoons crunchy organic peanut butter (or almond butter, for legume-free)
- 2 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 14 ounces organic chicken breasts, boneless and skinless, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 cups butternut squash, cubed
- 1 head broccolini
- 1/4 teaspoon red chili flakes
In a small bowl, make the stir-fry sauce by mixing the coconut milk, peanut butter and coconut aminos until smooth. Set aside.
In a large skillet, add avocado oil over medium heat. When warm and shimmering, add diced chicken and cook for 4 minutes on each side, or until golden and cooked through to 165 degrees. Set aside.
Add garlic, ginger, and butternut squash to the skillet. Cover and cook for 5-8 minutes, or until squash is tender. Add ¼ cup of water if necessary, to assist with cooking.
Add broccolini, cover, and cook for an additional 4 minutes, or until vegetables are tender.
Add the chicken back to the skillet, along with the sauce. Stir everything together and simmer for 2 minutes. Serve immediately as-is, with cauliflower rice, or with steamed basmati rice. Garnish with red chili flakes (to taste).