Satay Chicken
Recipe: #22787
February 06, 2016
Categories: Snacks, Chicken, Asian, Australian, Thai, Vietnamese, 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, more
"Now this might not be a match your usual satay chicken recipe , but it is quick, easy and beats any take away. Such an easy recipe to make after a hard day at work, out on the table being enjoyed in no time! Served with steamed rice or a cucumber salad, this will match any take away. Note: One family member does not like mint the other coriander, I think this would go so well with either/or both added."
Ingredients
Nutritional
- Serving Size: 1 (243.7 g)
- Calories 469.8
- Total Fat - 23.9 g
- Saturated Fat - 10.5 g
- Cholesterol - 184.1 mg
- Sodium - 200.9 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 1.3 g
- Sugars - 0.8 g
- Protein - 56 g
- Calcium - 102.5 mg
- Iron - 2.6 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute.
Step 2
Add the cubed chicken and cook to seal also stirring to evenly cook.
Step 3
When chicken is sealed add the peanut butter and mix through.
Step 4
When the peanut butter is mixed thoroughly, add the cream & stir to combine. Reduce the heat and simmer until the chicken is cooked, about 4 minutes.
Step 5
Serve with rice or a cucumber salad.
Tips
No special items needed.