Tumeric Chicken with Spinach Satay



Turmeric is packed with antioxidants and has powerful anti-inflammatory effects. This recipe is not only really good for you, but it also tastes delicious and works well for a lunch on the go.


1 × 240g skinless chicken breast fillet, sliced into 1 cm strips

1 tsp turmeric 

juice of 1 lemon 

1 tbsp coconut oil

2 spring onions, cut into 1 cm pieces

1 clove garlic, finely chopped 

1 red chilli, de-seeded and finely chopped

1½ tbsp unsweetened peanut butter

2 handfuls of baby spinach leaves

½ tbsp light soy sauce

1 tsp sesame oil

How To

Chuck the chicken into a bowl, sprinkle over the turmeric and squeeze in the lemon juice. Mix the whole lot together with a metal spoon and let it sit for a couple of minutes.

Melt half of the coconut oil in a frying pan over a medium to high heat. Add the spring onions, garlic and chilli and stir-fry for about 2 minutes. Reduce the heat and pour in 50 ml of water, quickly followed by the peanut butter.

Gently work the peanut butter into the liquid until it is fully combined. Drop in the spinach and stir over a medium heat until the leaves are wilted. Take the pan off the heat and stir in both the soy sauce and sesame oil. Leave the spinach satay to one side.

Melt the remaining coconut oil in a second pan over a high heat and scrape in the turmeric-stained chicken. Stir-fry for about 4 minutes, or until you are happy the chicken is fully cooked.

Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Serve up the delicious chicken on top of the spinach satay sauce.

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