One-pan satay chicken dinner recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar flavor with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a soy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Marinate chicken breasts in a mixture of peanut butter, soy sauce, coconut milk, brown sugar, garlic, ginger, and lime juice for at least 30 minutes.

Preheat grill to medium-high heat.

Grill marinated chicken for 6-8 minutes per side until cooked through and internal temperature reaches 165°F.

Remove chicken from grill and let rest for 5 minutes before slicing.

In a large pan, heat vegetable oil over medium heat.

Add cooked rice and stir-fry for 2-3 minutes until heated through.

Push rice to one side of the pan and crack an egg into the empty side.

Scramble the egg until fully cooked, then mix into the rice.

Add green onions, carrots, and peas to the rice, stirring to combine.

Season fried rice with sesame oil, coriander, cumin, and red pepper flakes to taste.

Serve sliced chicken over fried rice, drizzling with additional peanut sauce if desired.

Cooking Techniques

Spice Level:

Allergens