This simple Satay was easy to put together and was so satisfying and full of flavor! You could absolutely serve this with traditional noodles but I thought that the zucchini noodles paired perfectly with this sauce!
Nutrition Info per serving: 370 calories, 26g fat, 7g net carbs (12g total), 27g protein
Prep time: 25-30 minutes
1 1/4 lb (about 20 oz) boneless skinless chicken breast, cut into bite sized pieces
1/2 tsp ground ginger
1/2 tsp curry powder
1/4 tsp ground coriander
salt and pepper to taste
1 garlic clove, minced
1 tbsp sesame oil
2 cups (8oz) napa cabbage, chopped
4 medium (28oz total) zucchinis, spiralized
optional toppings: chopped scallions, chopped and toasted almonds, red pepper flakes
*Almond Butter Sauce*
1/4 cup natural creamy almond butter
1/4 cup water, plus more for thinning out sauce
2 tbsp full-fat canned coconut milk
1 tbsp fresh lime juice
1 tsp fish sauce
1 tsp fresh grated ginger root
1/2 tsp liquid aminos/soy sauce/tamari
1/2 tsp Sriracha sauce
Place zucchini noodles on a large plate lined with a few paper towels. Sprinkle with salt and toss. Let rest while you prepare the other ingredients…this will release a lot of water so you don’t have soggy zoodles!
Add all of the ingredients for the sauce in a small saucepan and heat over medium heat. Bring to a low boil and reduce heat to a simmer and allow to simmer, uncovered for 5 minutes, stirring occasionally. Turn temp all the way down and let sit while you prepare the chicken. Add water, 1 tbsp at a time, if you need to thin the sauce.
Place cubed chicken in a large bowl and toss with ground ginger, curry powder, ground coriander and salt and pepper.
Heat 1 tbsp sesame oil in a large pan or wok over medium high heat. Add the chicken and saute for 8-9 minutes, stirring often to help brown each side of the chicken.
Once the chicken is cooked through, add the napa cabbage and saute for 3-4 minutes, until just tender.
Add the zucchini noodles and saute for 2 minutes. Do not overcook the noodles or they will get soggy and fall apart.
Add 1/2-3/4 of the almond butter sauce to the pan, toss well and serve!
Drizzle with remaining sauce once plated and top with chopped scallions, toasted and chopped almonds and red pepper flakes!