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Almond Chicken Satay

Almond Chicken Satay
PREP TIME
10 min
COOK TIME
10 min
YIELDS
4 servings

Almond butter replaces peanut butter in this classic rice noodle dish.

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Ingredients

6
ounces vermicelli rice noodles
2
Tbsp vegetable oil
2
boneless skinless chicken breasts, cut into ¾-inch pieces
Kosher salt and finely ground black pepper
2
Tbsp finely chopped ginger
1
Tbsp finely chopped garlic
1 14-ounce
can coconut milk
cup almond butter
12
ounces snap peas
2
Tbsp lime juice
1
hot red chile, thinly sliced
Fresh cilantro leaves, for garnish
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Directions

Step 1

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

Step 2

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

Step 3

Serve the chicken over the rice noodles, sprinkled with chile and cilantro.

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