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Chicken sate with peanut sauce
recipe
60 min
Total
936 Kcal
77 g protein
70 g carbs
43 g fat
Ingredients for
serving
-
250
g
Chicken breast, oven-roasted, ..
2.5
x 100g
-
50
g
Multi grain rice, cooked
0.5
x 100g
-
108
g
Peanut butter, smooth, reduced ..
3
x tablespoon (36g)
-
3
g
Garlic, raw
1
x clove (3g)
-
18
g
Soy sauce made from soy (tamari)
1
x tbsp (18g)
-
45
g
Peppers, hot chili, red, raw
1
x pepper (45g)
-
44
g
Lime juice, raw
1
x lime yields (44g)
-
4
g
Oil, olive, salad or cooking
1
x tsp (4.5g)
-
50
g
Milk, reduced fat, fluid, 2% ..
0.5
x 100g
Instructions
-
First the peanut sauce (preparation):
-
Slice the garlic and the pepper and put into a kitchen mixer
-
Grate some lime zest over the top and squeeze half a lime of lime juice in there
-
Add the soy sauce and 2 table spoons of peanut butter. Also add the olive oil
-
Mix in the machine until completely smooth
-
The chicken:
-
Slice off all the fat of the chicken breasts
-
Cut the chicken into chunks and skewer on the 2 sticks
-
Heat the oven to 200 degrees celsius or use an automatic chicken mode (love those!)
-
Take an oven dish and smear half a table spoon of the peanut sauce mixture on the bottom
-
Put the chicken skewers in the oven dish and smear half a table spoon of the sauce over the chicken
-
Grill the chicken in the oven for about 30 minutes, turn regularly and test before you take it out if it's white all through
-
The rice:
-
Prepare the rice in salted water as instructed on the packaging
-
To prepare the peanut sauce:
-
Heat the milk in a small pan to a low heat
-
Add the remaining peanutbutter mixture and add the remaining table spoon of peanutbutter
-
Keep stirring until creamy smooth
-
Add some extra soy sauce and the remaining lime juice to your own flavour
-
To keep the sauce creamy, add splashes of milk
-
When the chicken is ready, pour the peanut sauce over it and serve with the rice