Good evening! I hope you guys are having a wonderful Tuesday. I wanted to share my dinner with you tonight from my meal plans! Darin and I love the Chicken Satay appetizer at asian restaurants so I decided to do a re-make version at home.
Chicken Satay & Veggie Stir Fry
- (4) boneless skinless chicken breasts
- (2) tbsp of peanut butter
- (2) tbsp of soy sauce
- (2) tbsp of brown rice syrup or brown sugar
- (3/4) cup of coconut milk
- (1) red bell pepper
- (1/2) cup of cilantro
- (2) limes- juice
- (2) cups of snow peas
- (2) cups of brocolli
- (1) garlic clove
Slice chicken into 1-2 inch strips and set aside. Cut red bell pepper into thin slices and then cut each slice in half and chop garlic clove into small pieces. Set ingredients aside.
In a bowl, mix peanut butter, soy sauce, coconut milk, lime juice and brown rice syrup. Set aside.
Add 1 tbsp of olive oil to a non stick pan over medium heat. Add the red bell pepper, garlic and chicken. Cook 5- 7 minutes until chicken is browned.
Add the broccolli and snow peas, cooking until vegetables are tender.
Add the peanut sauce into the pan and let the sauce thicken and the chicken cook through thoroughly, about 3-5 minutes. This is the part where I start to mumble to myself about how I hate corporate housing dishes aka I can’t cook anything in big quantities. Oh well, one day when we have our own place and are off the road!
Put some freshly cooked quinoa in a bowl and top it all off with the Chicken Satay Stir Fry and some fresh cilantro!
This was so good. I definitely want to try to change the recipe up a little bit with a little bit of spice! But I loved the flavor combinations of the peanut butter and coconut milk. Yum.
Do you like to cook with coconut milk? I have just recently started trying it in dishes and love the flavor it adds!