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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

  1. Wash and shred the lettuce.
  2. Dice the cucumber.

Sauce

  1. 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.

  2. Cut the chicken into bite size cubes, season with salt and pepper.
  3. Heat the olive oil to a high heat in a large frying pan or wok.
  4. Add the chicken to the pan in batches and cook until golden brown on all sides.
  5. Once all the chicken is browned, add it all back to the pan, stir in the peanut butter sauce, pinch of cayenne.
  6. Turn the pan down to low and simmer for 10 mins. Add more stock if the sauce gets too thick.
  7. 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.