Almond Chicken Satay

Name: Almond Chicken Satay
Ingredients: 6 ounces vermicelli rice noodles; 2 tablespoons vegetable oil; 2 boneless skinless chicken breasts, cut into 3/4-inch pieces; Kosher salt and finely ground black pepper; 2 tablespoons finely chopped ginger; 1 tablespoon finely chopped garlic; One 14-ounce can coconut milk; 1/3 cup almond butter; 12 ounces snap peas; 2 tablespoons lime juice; 1 fresh hot red chile, thinly sliced; Fresh cilantro leaves, for garnish

12 ingredients

9 steps

Ingredients

6 ounces vermicelli rice noodles
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 3/4-inch pieces
Kosher salt and finely ground black pepper
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
One 14-ounce can coconut milk
1/3 cup almond butter
12 ounces snap peas
2 tablespoons lime juice
1 fresh hot red chile, thinly sliced
Fresh cilantro leaves, for garnish

Directions

1

Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
2

In the meantime, heat the oil in a large skillet over medium-high heat until hot.
3

Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet.
4

Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes.
5

Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes.
6

Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer.
7

Stir in the snap peas and cook until the peas are bright green, about 3 minutes.
8

Stir in the lime juice and season with salt and pepper.
9

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