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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great brown-bag sandwich that is easy to make and a delight to the taste buds. I package everything seperately. At work I heat the satay in the microwave, then assemble. Sure beats the heck out of boring pb&j. Ingredients:
4 boneless skinless chicken breast halves, cooked and shredded (may substitute 5-6 chicken thighs) |
1 teaspoon vegetable oil |
2 teaspoons curry powder |
1 cup unsweetened coconut milk |
1/2 cup chunky peanut butter |
2 tablespoons soy sauce |
2 tablespoons cider vinegar |
cayenne pepper, to taste |
1 cucumber, peeled,halved lengthwise,seeded and sliced |
1 cup torn lettuce leaf (romaine) |
2 large pita pockets, cut in half to make 4 pockets |
Directions:
1. In a large nonstick skillet, heat the oil over medium heat.
2. Add curry powder, stirring constantly for 30-60 seconds or so, just until the curry is fragrant.
3. Quickly whisk in the coconut milk (so the curry doesn't burn).
4. Add in peanut butter, soy sauce, vinegar, cayenne pepper, and 2 to 4 tablespoons water or enough to creat a sauce; whisk to combine.
5. Simmer for 1-2 minutes, whisking frequently.
6. Add in shredded chicken; stir to combine.
7. Remove skillet from heat.
8. Open pita pockets; add cucumber slices and lettuce leaves.
9. Add in chicken satay and eat immediately.
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