Thai Peanut Satay Chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 4025 kcal
Ingredients
- 500 g Chicken Thigh Fillets
- ½ Cup Mayvers Dark Roast Peanut Butter
- ¼ Cup Chicken Broth or Stock
- 2 Tbsp. Tamari or Soy Sauce
- 1 Tbsp. Orange Juice
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Rice Wine Vinegar
- ½ tsp. Sesame Oil
- 1 Tbsp. Olive Oil
- 2 tsp. Garlic Chilli Paste
- Pinch of Cayenne Pepper
- ¼ Cup Coriander (Fresh)
- Baby Cos Lettuce Heart
- 100 g Lebanese Cucumber
- Salt and Pepper (to taste)
Instructions
-
Wash and shred the lettuce.
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Dice the cucumber.
Sauce
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In a medium sized bowl, place the peanut butter, chicken stock, soy or tamari, orange juice, lemon juice, rice wine vinegar, sesame oil, garlic and chilli paste. Mix well until combined.
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Cut the chicken into bite size cubes, season with salt and pepper.
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Heat the olive oil to a high heat in a large frying pan or wok.
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Add the chicken to the pan in batches and cook until golden brown on all sides.
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Once all the chicken is browned, add it all back to the pan, stir in the peanut butter sauce, pinch of cayenne.
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Turn the pan down to low and simmer for 10 mins. Add more stock if the sauce gets too thick.
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Serve with lettuce and cucumber.
Nutrition Facts
Thai Peanut Satay Chicken
Amount Per Serving (2 g)
Calories 4025
Calories from Fat 531
% Daily Value*
Fat 59g91%
Carbohydrates 7g2%
Protein 92g184%
* Percent Daily Values are based on a 2000 calorie diet.