The recipe below makes 5 lunches
For the marinade:
2 tbsp smooth peanut butter
1.5 tbsp Red Thai curry paste
3 tbsp tamari (can use soy sauce)
1.5 tbsp rice vinegar
3-4 tbsp water
One red pepper, sliced
One cup broccoli florets
One cup chopped asparagus
5 chicken breasts, cubed
For the Satay sauce:
1/2 cup smooth peanut butter
2 tbsp Red Thai curry paste (or less if you don’t like too much spice!)
2-3 tbsp tamari or soy sauce
2 tsp honey
1/4 tsp ground ginger
1/4 tsp garlic powder
Squeeze of lime juice
Water, to thin (add 2 tbsp at a time)
Salt and pepper, to taste
To serve:
400g cooked quinoa or grain of choice
Method:
Stir together your marinade ingredients, then stir in the chicken. Let marinade for half an hour (or overnight). Heat 1 tbsp oil in a pan, then add your chicken and fry, stirring often, until almost cooked through. Add vegetables and continue to heat until the chicken is fully cooked and the vegetables are softened.
In the meantime, whisk together the ingredients for the sauce, adding water until you achieve desired texture (we added around 1/2 cup)
Once chicken and vegetables have cooled, add to boxes with the cooked quinoa. Drizzle over the sauce and store in the fridge until ready to serve.
Calories 478 | Carbs 24g | Protein 39g | Fat 16g
For the marinade:
2 tbsp smooth peanut butter
1.5 tbsp Red Thai curry paste
3 tbsp tamari (can use soy sauce)
1.5 tbsp rice vinegar
3-4 tbsp water
One red pepper, sliced
One cup broccoli florets
One cup chopped asparagus
5 chicken breasts, cubed
For the Satay sauce:
1/2 cup smooth peanut butter
2 tbsp Red Thai curry paste (or less if you don’t like too much spice!)
2-3 tbsp tamari or soy sauce
2 tsp honey
1/4 tsp ground ginger
1/4 tsp garlic powder
Squeeze of lime juice
Water, to thin (add 2 tbsp at a time)
Salt and pepper, to taste
To serve:
400g cooked quinoa or grain of choice
Method:
Stir together your marinade ingredients, then stir in the chicken. Let marinade for half an hour (or overnight). Heat 1 tbsp oil in a pan, then add your chicken and fry, stirring often, until almost cooked through. Add vegetables and continue to heat until the chicken is fully cooked and the vegetables are softened.
In the meantime, whisk together the ingredients for the sauce, adding water until you achieve desired texture (we added around 1/2 cup)
Once chicken and vegetables have cooled, add to boxes with the cooked quinoa. Drizzle over the sauce and store in the fridge until ready to serve.
Calories 478 | Carbs 24g | Protein 39g | Fat 16g
