Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1teaspoons sesame oil
- 1tablespoons fish sauce
- 200grams green beans (trimmed)
- 2tablespoons fresh coriander leaves (to serve)
- 4 radishes (thinly sliced)
- 1 lime (juiced)
- 1/2teaspoons ground turmeric
- 1 cup tri-colour quinoa (rinsed)
- 1/3 cup almond spread
- 1tablespoons soy sauce
- 165milliliter coconut milk
- 1/4 cup dry roasted almond nuts (roughly chopped)
- 6 chicken thigh fillets (quartered)
- 1tablespoons lemongrass paste
- 1 clove garlic, crushed
Description
Learn how to make these speedy chicken satay bowls, perfect for weeknight dinners. For something a bit different, this satay sauce is made using almond spread.
Method
Step 1 of 5
Cook quinoa according to packet instructions. Drain and cover to keep warm.
Step 2 of 5
Meanwhile, combine almond spread, coconut milk, lime juice, sauces, turmeric, garlic and paste in a large bowl. Add chicken and stir to coat.
Step 3 of 5
Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 10 minutes or until cooked through.
Step 4 of 5
Place beans in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until tender. Drain.
Step 5 of 5
Divide quinoa and chicken among bowls. Top with beans and radish, and serve scattered with almonds and coriander.
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