Chicken Satay

• Slice the onion and peppers, trim the green beans, and cut the broccoli into small florets. Dice the chicken breast into bite-sized chunks.
• Spray a pan with low-cal oil and place over medium–high heat. Add the chicken and cook for 4–5 minutes, until sealed on all sides.
• Stir in the onions, peppers, and green beans. Cook for another 3–4 minutes until they start to soften.

To make the satay sauce. In a jug or bowl, mix together:

• • • 1 can Diet Coke
    • 2 tbsp dark soy
    • 12g peanut butter powder
    • 30g Mayflower curry powder
    • 2 tsp garlic granules
    • 1 tsp paprika
    • ½ tsp ginger powder
    • 1 tsp Worcestershire sauce
    • A pinch of chilli powder (optional)

• Pour the sauce into the pan. Stir well, bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes, or until the sauce thickens and the chicken is fully cooked.
• While the sauce reduces, steam your broccoli for 4–5 minutes until bright green and tender.
• Spoon the chicken satay into a bowl, add your broccoli on the side, and serve with rice. Top with spring onions and sesame seeds if you like