Chicken & Veggies in Peanut Sauce

Satay Chicken with Greens
Sarah Mortimer

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2– 3
Carb count: 3.5 grams per serve


  • 2 tbsp (30g) coconut oil
  • 500g – 1.1 lbs chicken (3– 4 thighs or 2– 3 breasts)
  • 1 – 2 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • ¼ tsp chilli powder (add more if you like it spicy)
  • 2 – 3 tbsp (30– 45g) peanut butter (natural – no sugar added)
  • 1 cup (100g) broccoli florets*
  • 1 cup (100g) green beans, trimmed*
  • 6– 8 mushrooms, sliced
  • ½ × 400ml can (200ml) coconut cream or 1 cup coconut milk
  • 1 large bunch silverbeet, (swiss chard) rinsed and chopped [Spinach works well]*
  • Salt and pepper to taste

* 2-3 cups of what ever vegetables you happen to have available.


Melt the coconut oil in a frying pan then brown the chicken with the garlic. Add the spices then the peanut butter, broccoli and green beans. Add to this the mushrooms and continue to cook for 2– 3 minutes. Add the coconut cream or milk and cook until the sauce begins to thicken slightly. Add the silverbeet and allow to wilt. Season the satay with salt and pepper.

Picked up the basic recipe from: What The Fat? Sports Performance: Leaner, Fitter, Faster on Low-Carb Healthy Fat. Schofield, Grant; Zinn, Caryn; Rodger, Craig (2015-12-02).  (Kindle Locations 2891-2907). The Real Food Publishing Company. Kindle Edition.

Edit 1-23-16: Made this for dinner.  My comments:

  • Slice the chicken breasts into thin strips or small chunks. Brown them quickly and remove to a separate plate. Put them back into the mix once everything is boiled down to a thick sauce.
  • We used 1/2 tsp Chili – probably could have gone for a full tsp.
  • We used one bag of Steam Ready cauliflower – which is approximately 4 cups. Cooked it as per directions. Drained excess water and added to the mix.
  • I will admit that we added extra peanut butter – not bad – my weakness.

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