Method

1. In a shallow glass or stainless-steel bowl, combine 2 tbsp peanut oil, 2 garlic cloves/2 tsp minced garlic, 1 tsp curry powder and ginger. Place chicken in bowl, turning to coat. Cover with cling wrap, placing in the fridge to marinate for the minimum of an hour.
2. In the meantime, use a spiralizer or vegetable peeler to cut zucchini into noodles/strips.
3. In a small saucepan over medium heat place 2 tbsp olive oil. Add onion, chilli, zoodles, and remaining garlic and curry powder, sautéing for 5 minutes or until zoodles are al dente.
4. Stir in peanut butter, coconut milk, and soy sauce, stirring and allowing to simmer for 3 minutes or until slightly thickened. Setting aside 2 tsp peanuts for serving, add in remaining peanuts and lime juice. Remove saucepan from heat, covering to keep warm.
5. In a large saucepan over medium-high heat add olive oil, cooking chicken for 4 minutes each side or until cooked through. Remove from heat, setting aside for 5 minutes before slicing.
6. Divide ‘zoodle’ mix and chicken among bowls, drizzling with satay sauce. Serve and enjoy.