Healthy Satay Tempeh/Chicken

Serves: 2

Prep: 10 mins

Cook: 10 mins

VG

METHOD:

Make the sauce first by mixing the peanut butter. with the teriyaki then grating/finely chopping in the garlic. Mix well so all combined.

Chop your tempeh or chicken into small chunks and place into a pan with a dash of oil on medium/high heat. Cook for 8-10 mins until golden brown then add in half of the sauce and cook for a further 1 min. Place in a bowl to one side.

Add the noodles to a pan of simmering water. Whilst the noodles are cooking chop the mushrooms, broccoli and spring onions.

Add one of the spring onions to the same pan you cooked the tempeh/chicken in and fry until golden brown. Add in the chilli, broccoli and mushrooms and cook for 5 minutes until the veggies are andante.

Once the noodles are cooked, add them to the frying pan along with the veggies and the rest of the sauce. Cook for 1-2 mins until all combined.

Serve with coriander and enjoy!

INGREDIENTS:

200g tempeh/2 fillets of chicken

1.5 tablespoons peanut butter

2 tablespoons teriyaki

2 handfulls of dried noodles (or follow the packet. instructions for 2 portions)

200g mushrooms

1 head of broccoli

2 spring onions

1 glove of garlic

1 handful of coriander

1 chilli

TIPS: Add roasted peanuts to the top for extra crunch!