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GAPs, Paleo Satay Chicken the Vegetable Stirfry

My children, as with many love dipping things into sauces - although in Harry's case he usually dips his fingers in then puts it all through his hair!  Thomas my eldest is always hungry and one of the reasons is that he doesn't readily eat many things that are high in fat, peanut butter definitely being an exception to this.  So a peanut sauce and chicken seemed a good combination. 
I did use one small cheat and used a normal fish sauce with a small amount of sugar in.  This is not GAPs legal, and you could easily leave it out. 
Satay Sauce
1/2 a small onion or a few shallots
1/2 to whole chopped mild/hot red chilli depending on your taste
1 clove of garlic crushed
the juice of 1 lime
1 tbsp. fish sauce
200ml coconut milk
2 tbsp. no sugar no oil peanut butter (we use the Peanut Butter Co.)
1tsp ground coriander
a little coconut oil for frying
100 - 200ml Chicken stock (optional)
fry the onion/shallot, garlic and chilli in a pan with a little coconut oil.  once soft add the rest of the ingredients.  simmer until it reaches your desired thickness and the stock has reduced. 
1 chicken breast per person (or chicken thighs)
Kebab sticks
2 tbsp. satay sauce.
Chop the chicken into cubes and allow to marinade in the sauce for up to an hour.  Thread them onto the kebab sticks and cook in an oven proof dish for 25 minutes at 180 degrees or fry on the hob using a griddle pan. 
Vegetable stir-fry
White or sweetheart cabbage
Frozen Peas
Spring Onions
Green Pepper
Wild Rocket
Coconut oil for frying
Coconut aminos - optional
Chop the cabbage and pepper into similar sized strips.  Begin to fry with some coconut oil then add a little water or stock to keep things moist.  Add spring onions and peas when nearly done.  Mix in the rocket once it is off the heat. 
Either serve separately with the sauce for dipping on the said, or as I did above and mix it all in a bowl. 

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