Chicken Satay w/ Almond Butter Sauce, Brown Rice and Green Papaya Salad
Chicken Satay w/ Almond Butter Sauce, Brown Rice and Green Papaya Salad - Image 2

Chicken Satay w/ Almond Butter Sauce, Brown Rice and Green Papaya Salad

Meal credits 1

Grilled chicken skewers marinated in lemongrass and spices, served with creamy almond butter satay sauce, hearty brown rice, and a refreshing green papaya salad for a perfect sweet-salty-crunchy balance.

Ingredients

Chicken Breast, Cabbage, Onion, Garlic, Ghee Butter, Olive Oil, Carrots, Almond Butter, Fish Sauce, Coconut Milk, Salt, Pepper, House Seasoning, Apple Cider Vinegar, Organic Honey, Red Curry Paste, Turmeric,  and Brown Rice.

NutrientUnitValueKeto / Paleo
Calorieskcal695478
FatGrams2626
CarbGrams6713
ProteinGrams4138

Heating Instructions

Pan method — keeps the chicken juicy and the almond sauce flavorful when added right before serving.

Add the almond butter sauce and papaya salad after heating for texture contrast. Top with crushed peanuts, lime juice, or chili flakes for that street food-style kick.

Remove papaya salad and sauce first. Heat chicken and rice 2½–3½ minutes on medium-high, covered or vented. Let rest 30 seconds before serving. Add sauce and salad after heating.

Remove papaya salad and sauce. Preheat to 370°F. Heat chicken and rice 5–6 minutes, flipping halfway. Serve with sauce and salad chilled or room temp.

Remove papaya salad and sauce. Preheat to 375°F. Place chicken and rice in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for slight char.

Remove papaya salad and sauce. Heat 1 tsp oil in a pan on medium. Add chicken and rice, sauté 3–4 minutes until hot. Serve with sauce and salad after heating.