Meal Prep That’s Actually Good! My Chicken Satay Bowls

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is a lower-cost alternative with a similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a soy-free option at a similar cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often cheaper and works in a pinch.

Rinse 1 and 1/2 cups jasmine rice and add to a rice cooker.

Add 1 cup coconut milk and 1 and 1/4 cups water to the rice cooker.

Add a pinch of sea salt flakes to the rice mixture.

Stir the rice mixture well and close the lid of the rice cooker.

Plug in the rice cooker and set it to cook.

In a bowl, add 2 to 3 tablespoons of crunchy peanut butter for the marinade.

Add diced onion to the bowl (optional).

Add curry powder to the bowl for color and flavor.

Pour soy sauce into the bowl and mix well.

Add finely chopped ginger to the marinade.

Add 4 tablespoons of coconut milk to the bowl and stir.

If the marinade is too thick, add more coconut milk or water to thin it out.

Chop red and yellow capsicum into chunks for cooking with the chicken.

Dice 700 g of chicken breast into even pieces for cooking.

Ensure chicken pieces are similar in size for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens