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Ingredients
Satay Sauce
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp ground turmeric
- 3 in. ginger, fresh root, peeled (approx. 1 oz)
- 5 garlic cloves
- 1 - 2 fresh chilies, seeds removed if preferred, to taste (e.g. serrano)
- 2 tbsp tamari sauce
- 1 tbsp tamarind pulp
- 2 tbsp oyster sauce
- 1 tbsp dark brown sugar
- 13 - 14 oz coconut cream
- 2 oz peanut butter
Chicken, Rice and Vegetables
- 14 oz jasmine rice
- 35 oz water
- 24 oz chicken thighs, skinless, boneless, cut into pieces (1¼ in.-1½ in.)
- 3 ½ oz carrots, cut into thin strips
- 3 ½ oz broccolini, cut into thirds
- 3 ½ oz cauliflower, cut into small florets (1¼ in.)
- 2 oz red bell pepper, cut into thin strips
- 2 oz yellow onion, cut into thin wedges
- 3 oz sugar snap peas, trimmed and cut into halves
- Nutrition
- per 1 portion
- Calories
- 3451 kJ / 824.8 kcal
- Protein
- 30.8 g
- Carbohydrates
- 73.5 g
- Fat
- 46.8 g
- Saturated Fat
- 25.9 g
- Fibre
- 5.8 g
- Sodium
- 632.4 mg
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