Pan method — keeps the chicken juicy and the almond sauce flavorful when added right before serving.
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.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 695 | 478 |
| Fat | Grams | 26 | 26 |
| Carb | Grams | 67 | 13 |
| Protein | Grams | 41 | 38 |
Heating Instructions
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.