Almond Chicken Satay

Name: Almond Chicken Satay
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters almond butter; 397 grams coconut milk; 1 leave Fresh cilantro , for garnish; 1 Tbsp finely chopped garlic; 2 Tbsps finely chopped ginger; 4 servings Kosher salt and finely ground black pepper; 2 Tbsps lime juice; 1 fresh hot red chile, thinly sliced; 170 grams vermicelli rice noodles; 2 boneless skinless chicken breasts, cut into 3/4-inch pieces; 340 grams snap peas; 2 Tbsps vegetable oil

Almond Chicken Satay might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 684 calories, 23g of protein, and 44g of fat. Not A mixture of chile, chicken breasts, kosher salt and ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the almond butter you could follow this main course with the Almond Butter & Jelly Cookies as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.

Ingredients you will need

Pasta

Water

In the meantime, heat the oil in a large skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet. Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes. Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes. Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer. Stir in the snap peas and cook until the peas are bright green, about 3 minutes. Stir in the lime juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper