16 March, 2017
Chicken Satay Lettuce Cups
Chicken Satay Lettuce Cups
Makes: 4 standard serves or 10 bariatric serves
Ingredients:
- 1 medium onion, finely diced
- 1/2 celery stalk, finely diced
- 3 garlic cloves, finely diced
- 500g chicken mince
- 1 carrot, grated
- 1 zucchini, grated
- 100g cauliflower, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 cup smooth natural peanut butter
- 200g light coconut milk
Method:
- Sauté the onion, celery and garlic in some cooking spray for 1-2 minutes until the onions soften
- Add in the chicken mince and brown off while breaking the mince apart for 2-3 minutes
- Add the remaining vegetables and mix vegetables so evenly combined, sauté for 2-3 minutes
- Add the spices and peanut butter continuing to cook over a medium heat until the peanut butter has melted and the spices are aromatic, approximately 2-3 minutes
- Pour in the coconut milk and simmer over a low heat for approximately 8-10 minutes until the excess moisture has evaporated and the vegetables are cooked through
- Serve in a lettuce cup
Nutritional Value per bariatric serve:
- Calories: 131
- Total fat: 7.4g
- Total carbohydrates: 4.4g
- Protein: 11.6g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This Recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.