Almond Chicken Satay Food

ALMOND CHICKEN SATAY

Almond Chicken Satay image

Our chopped challenge was almond butter. We wanted to prove that it could replace peanut butter in even the most classic peanut recipe, just with a slightly nuttier and richer flavor. Chopped Basket Ingredient: Almond Butter

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
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.
Serve the chicken over the rice noodles, sprinkled with chile and cilantro.

ALMOND COCONUT CHICKEN SATAY

Almond Coconut Chicken Satay image

Make and share this Almond Coconut Chicken Satay recipe from Food.com.

Provided by WKernan

Categories Chicken

Time 50m

Yield 4 2 chicken skewers + 1 c salad + 2 T sauce, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup almond butter
1/2 cup light coconut milk
6 tablespoons lime juice, divided
4 teaspoons red curry paste
1 lb chicken breast, cut in strips
1/2 teaspoon salt
3 cups English cucumbers, sliced
1 cup red bell pepper
1/4 cup cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
2 tablespoons almonds, chopped

Steps:

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

Nutrition Facts : Calories 449.8, Fat 31, SaturatedFat 4.6, Cholesterol 72.6, Sodium 450.4, Carbohydrate 14.2, Fiber 5.1, Sugar 4.9, Protein 32.4

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