Almond Chicken Satay

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
6 ounces vermicelli rice noodles
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 3/4-inch pieces
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 chilli, thinly sliced
Fresh coriander leaves, for garnish

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 fring pan over medium-high heat until hot. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the pan. 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 chilli and coriander.

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