Packed full of Easton flavour. This low carb dinner is perfect for rest or easy day on the bike.
3 TBSP Soy Sauce
2 TBSP Coconut Oil
1 TSP Honey
200g Roast Peanuts
2 Lemon Grass Stalks
Thumb Size Piece Ginger
Tin Coconut Milk
2 TBSP Soy Sauce
1 TBSP Fish Sauce
Lime juice and zest
As much dried chilli as you dare!
3 - 4 Spring Onions
Toasted Sesame Seeds
3 TBSP Sesame Oil
2 TBSP Soy Sauce
2 TBSP Honey
Juice from a Lime
Hot sauce to serve
Approx 2.5 hrs plus overnight.
Don't be put off by the amount of ingredients. This is a simple recipe and you can get everything from your local supermarket.
If you're training the next day, swap out the "courgetti" for noodles or include a bowl of white rice to up the carbs.
The chicken is best marinaded over night. Combined all the marinade ingredients in food processor or blender. Pour over the chicken, wrap with cling film and leave in the fridge.
The next day pre heat your oven to 120c. Combine satay sauce in a food processor and pulse to a chunky consistency. Place chicken in a roasting tin, mix the left over marinade with the satay and pour over the chicken. Cook the chicken very slowly for 2 hours, basting with the sauce every 45 min or so. This can also be done in a slow cooker if you have one.
After 2 hours turn the oven up to 200c. And give the chicken another 20 min to give it a nice colour. Check it's done then remove from the oven and leave to rest. This will give you time to do the noodles.
Using a spiralizer cut the courgette in to medium noodles. Use a speed peeler to cut cucumber ribbons. Toast the sesame seeds in a dry pan. Chop the chilli and spring onion. Use a blender or whisk the dressing ingredients together.
Serve everything up as pictured with your favourite hot sauce!