6 large garlic cloves, minced
400g chicken thigh fillet, thinly sliced
3 tbsp peanut oil
½ cup raw peanuts, roughly chopped
2 large florets cauliflower, semi-finely chopped
⅓ cup coco aminos
1 ½ tbsp coconut sugar
4 tbsp tamari
1 tbsp sesame oil
2 tbsp Gewürzhaus Malay Satay
¼ cup lime juice
Create carrot ribbons by laying each carrot flat on a board and, using a peeler, make long, flat and thin “noodles.”
Heat the peanut oil in a wok on high heat, then add chicken and garlic and fry for 5 minutes, stirring constantly.
Add the peanuts, cauliflower, coco aminos, sugar, tamari, sesame oil, and spice. Fry for a further 5 minutes, stirring constantly.
Add the carrots and lime juice and cook further 10 minutes or until the carrots are softening. Finally, make a well in the wok and crack in each egg, stirring to scramble it, then mixing it through the other ingredients for a further minute.
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