I adore satay chicken and have in the past devoured more than my fair share of skewers both at home and also from carts from far-flung places like Thailand. Sometimes I find the chicken a little dry and chewy and hard to digest so this recipe solves that dilemma. It’s cooked chicken (I prefer
thigh meat for flavour and texture) mixed with spring onions/scallions, peanut butter, baby corn, creamed coconut and soy sauce served in lettuce cups rather than on skewers. I provide the option of some extra cooked brown rice for those who prefer something hearty and who can tolerate it to be spooned into the cups before topping with the satay mixture. It makes a great and interesting, plus flavoursome mid-week meal.
SATAY CHICKEN IN LETTUCE CUPS
low-fat cooking spray or oil mist
8 spring onions/scallions, finely sliced
1-2 tsp curry powder (strength to suit)
2 tbsp no-added sugar crunchy peanut butter
225 g/½ lb cooked chicken, torn into small bite-sized pieces
75 g/3 oz baby corn, chopped
150 ml/2/3 cup chicken stock/bouillon
50 g/2 oz creamed coconut (or 1 small sachet)
2 tsp soy sauce
200 g/11/3 cups warm cooked brown rice
2 Baby or Little Gem lettuce, separated into leaves
chopped coriander/cilantro to serve
1 lime, cut into wedges to serve
- Generously spritz a pan with low-fat cooking spray or oil mist. Add 6 of the chopped spring onions/scallions and cook for 2 minutes.
- Add the curry powder and peanut butter and cook, stirring, for 1 minute. Add the chicken and baby corn and stir to coat with the paste.
- Pour in the stock/bouillon, coconut and soy sauce, stir and cook for 10 minutes. If the satay starts to become too thick add a little more stock/bouillon or water.
- To serve, place the lettuce leaves on serving plates and spoon in a little cooked rice if liked. Top with the cooked satay mixture, scatter with the remaining spring onions/scallions and a little chopped coriander/cilantro. Serve with lime wedges to squeeze over.
WLS PORTION: 1-2
CALORIES PER LETTUCE CUP (with rice): 86
PROTEIN: 4.6 g
FAT: 5 g
Image courtesy of www.makemoreofsalad.com