This can only be described as a very lazy satay dish, but that didn’t matter to me!
It was easy to make and more importantly, tasted gooooood!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|267 g||chicken breast, chopped into chunks||52 g||peppers, sliced||95 g||babycorn||1||chilli, sliced, seeds or no seeds up to you!||6 g||coconut oil||51 g||Thai green curry paste||2 tbsp||water||24 g||nut butter||149 g||pok choi||salt and pepper|
- Put the chunks of chicken into a bowl and coat with the Thai curry paste.
- Put a frying pan onto the heat, add the coconut oil and stir fry the coated chicken.
- After a few minutes the chicken will be almost cooked through, it will be firm to the touch when ready.
- Add the babycorn, peppers and chilli and stir fry for a couple of minutes to soften the vegetables.
- Add the pok choi to the pan and add the water to help create a little steam to cook the pok choi.
- When this has wilted arrange everything onto a plate.
- Add a dollop of nut butter and while you eat, dip the chicken in the nut butter to get a mouthful of spicy nutty chicken without making a satay sauce!
- For those on 2018 BC plans, baby corn has been approved for used in place of carrots.
- For anyone following older BC plans baby corn has been approved for use in place of courgettes.
- Why not batch cook this recipe and have a portion ready for tomorrow too!
- If you don’t have Thai green curry paste, you can use red if that’s what you have.