February 27, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Carrot, Cucumber, Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Kosher, No Eggs, Non-Dairy, Boneless Pieces more
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"From Australian B.H.&G. Diabetic Living July/August '17."
Preheat a chargrill pan on medium high heat.
Spray both sides of the chicken with cooking spray and place on the chargrill pan and immediately reduce heat to medium and cook for 4 minutes each side, then transfer to a plate and loosely cover with foil to keep warm.
To maked satay sauce, put the peanut butter, lemon juice, sweet chilli sauce and soy sauce in a small saucepan and cook, whisking continuously over medium heat, until the sauce is well combined and a nice smooth consistency.
Meanwhile cook noodles in a saucepan of boiling water for 2 minutes and drain well and place in a serving bowl.
Combine cucumber, carrot, sprouts and coriander and add to the bowl.
Diagonally slice chicken and arrange on top and then spoon over satay sauce and serve immediately.
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