 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I came up with this after reading a dozen different chicken satay recipes and finding that I didn't have all the ingredients to make any of them. Not authentic thai, but thai-ish. It's not spicy at all to keep it toddler friendly. To make it more friendly to my gestational diabetes, I substitute an equal amount of splenda for the sugar, but left the honey in. I have frozen this dish successfully, defrost in fridge and heat in microwave. Serve over rice. Ingredients:
2 lbs boneless chicken breasts |
1 -2 tablespoon oil |
1 large onion |
1/4 teaspoon crushed red pepper flakes |
1/2 cup apple juice |
1 cup peanut butter |
1 tablespoon honey |
1/4 cup apple cider vinegar |
2 tablespoons sugar |
2 tablespoons fish sauce |
1 tablespoon lime juice |
2 -3 green onions, chopped (optional) |
Directions:
1. Dice chicken into bite sized pieces.
2. Saute chicken in oil over medium high heat (do not brown).
3. Dice onion and add to chicken.
4. When onion is soft and chicken is mostly done, turn heat down to medium and add apple juice. Let cook for 1-2 minutes.
5. Turn down heat to low and stir in peanut butter. Stir until combined.
6. Stir in remaining ingredients.
7. Simmer 5 minutes and serve.
|
|