Who doesn’t love a satay sauce, fill your belly with this delicious fake-away for an easy Friday night treat filled with all the goodness to nourish your body.

Serves: 4

Ingredients:

Large pack of skinless, boneless chicken thighs

2 large carrots ribboned

1 large courgette ribboned

1 Red pepper

Bunch of Spring Onions

Small punnet button mushrooms

2 gloves garlic

Thumb sized piece of ginger

Sesame oil

Peanut butter

3 Limes

Tbsp runny honey

2tbspDark Soy sauce

1 tbsp curry powder

200ml of coconut milk

Method:

1: Mix together 2 x lime juice, 1 tbsp curry powder, 1tbsp soy sauce, 2tbsp peanut butter, & 200ml coconut milk. Whisk all together, then put in a pan on a low heat on the hob, stirring ocasionally until thick.

2: Ribbon the carrots & courgette, thinly slice the pepper & spring onions, cut the mushrooms in half.

3: Cut the chicken into strips & rub in a tablespoon of peanut butter & sesame oil, then pop in the air fryer for approx 15 minutes or until slightly crispy.

4: Heat some sesame oil in a wok & add the garlic, ginger & spring onions, cook for a couple of minutes then add in the rest of the veg & a tablespoon of soy sauce, cook for approx 5 minutes then take off the heat & give a good drizzle of lime.

5: Take the satay sauce off the hob once thickened.

6: Plate up the stir fry veg, top with the crispy chicken & if you are like me, drench it in satay sauce.

7: Enjoy