@user2666084699792:

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كواد اختي
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Wednesday 11 December 2024 22:36:00 GMT
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A tasty friday night dinner for fat loss Satay Chicken with Sticky Rice Ingredients • 140 g chicken thigh, diced • 200 g light coconut milk • 2 tbsp soy sauce (≈ 30 g) • 20 g red Thai curry paste • 10 g smooth peanut butter • ½ pack microwave sticky rice (≈ 125 g cooked) • 50 g mangetout • 50 g baby corn, halved lengthways • 15 g spring onion, finely sliced (for garnish) • 10 g red chilli, finely sliced (for garnish) • Frylight cooking spray Instructions 1. Make the satay mix  ◦ In a small bowl, combine the red Thai curry paste, peanut butter, and soy sauce until smooth. 2. Marinade the chicken  ◦ Place diced chicken thighs in a bowl.  ◦ Add half of the satay mix and stir to coat.  ◦ Cover and marinate for at least 15 minutes (longer if you have time). 3. Cook the chicken  ◦ Heat a non-stick frying pan or wok over medium-high heat.  ◦ Spray with Frylight, then add the marinated chicken.  ◦ Cook for a couple of mins on each side to brown, then transfer to the airfyer at 200 degrees for 11 -12 mins 4. Make the sauce  ◦ To the remaining satay mix, stir in the coconut milk and add it to the pan the chicken was in.  ◦ Reduce heat to medium, and simmer for 5–6 minutes until the chicken is cooked through and the sauce thickens slightly, if it gets too thick add a little water 5. Cook the vegetables  ◦Cook in a pan of boiling water until tender 6. Prepare the rice  ◦ Heat the microwave sticky rice according to the packet instructions. 7. Serve  ◦ Spoon sticky rice onto plates.  ◦ Top with satay chicken and vegetables, pour the sauce over.  ◦ Garnish with spring onion and red chilli slices. Enjoy! follow for more tasty recipes!
A tasty friday night dinner for fat loss Satay Chicken with Sticky Rice Ingredients • 140 g chicken thigh, diced • 200 g light coconut milk • 2 tbsp soy sauce (≈ 30 g) • 20 g red Thai curry paste • 10 g smooth peanut butter • ½ pack microwave sticky rice (≈ 125 g cooked) • 50 g mangetout • 50 g baby corn, halved lengthways • 15 g spring onion, finely sliced (for garnish) • 10 g red chilli, finely sliced (for garnish) • Frylight cooking spray Instructions 1. Make the satay mix ◦ In a small bowl, combine the red Thai curry paste, peanut butter, and soy sauce until smooth. 2. Marinade the chicken ◦ Place diced chicken thighs in a bowl. ◦ Add half of the satay mix and stir to coat. ◦ Cover and marinate for at least 15 minutes (longer if you have time). 3. Cook the chicken ◦ Heat a non-stick frying pan or wok over medium-high heat. ◦ Spray with Frylight, then add the marinated chicken. ◦ Cook for a couple of mins on each side to brown, then transfer to the airfyer at 200 degrees for 11 -12 mins 4. Make the sauce ◦ To the remaining satay mix, stir in the coconut milk and add it to the pan the chicken was in. ◦ Reduce heat to medium, and simmer for 5–6 minutes until the chicken is cooked through and the sauce thickens slightly, if it gets too thick add a little water 5. Cook the vegetables ◦Cook in a pan of boiling water until tender 6. Prepare the rice ◦ Heat the microwave sticky rice according to the packet instructions. 7. Serve ◦ Spoon sticky rice onto plates. ◦ Top with satay chicken and vegetables, pour the sauce over. ◦ Garnish with spring onion and red chilli slices. Enjoy! follow for more tasty recipes!

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