Tahini Satay Chicken
Tahini can sometimes get a bad flavour wrap, but I highly recommend trying it as a satay, seriously drool worthy.
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Chicken.
Servings: 2
Ingredients
Extra Virgin Coconut Oil, drizzled
250g Free-Range Chicken Breast, cut into strips
½ Red Capsicum, cut into strips
6 Brussel Sprouts, halved
100g Rice Noodles, cooked as per packet instructions
Sauce
1/3 cup Tahini (I used hulled)
1 Garlic Clove, minced
3 tbsp Tamari
1 tbsp Lemongrass, finely chopped
2 tsp Honey
½ Lemon, juiced
½ a small Chilli, optional (or dried chilli flakes)
Salt & Pepper, to taste
Method
1. Blitz all sauce ingredients in a food processor until combined and set aside (add a dash of water if the sauce it too thick).
2. Heat a wok or grill pan on a medium heat and drizzle oil.
3. Cook chicken until browned. Remove and set aside.
4. Add capsicum and Brussel sprouts and cook until softened.
5. Stir through sauce.
6. Add drained noodles, cooked chicken and mix through.
7. Serve and enjoy!