Low-Carb Spicy Chicken Satay

Step 1Slice the chicken breasts into smaller tenders. Season with salt and pepper. Put a pot of water on to boil.

Step 2Heat a griddle pan greased with ghee or a non-stick frying pan. Lay the chicken tenders on the pan and cook for about five minutes on either side.

Step 3While they cook, mix the almond butter, coconut aminos and Sriracha together in a small bowl or jug and then add water, a little at a time, until you get a nice smooth consistency.

Step 4Meanwhile, cook the broccolini. Place the broccolini in a steamer basket over the boiling water and cook until just tender.

Step 5Drizzle about a third of the sauce over the chicken tenders and toss to coat. Retain the rest of the sauce to serve, heating it gently if desired.

Step 6Serve the chicken with more sauce and the steamed broccolini on the side.

Step 7Serve warm. To store, refrigerate for up to 4 days.