Almond Butter Chicken Satay Recipe

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This recipe for Almond Butter Chicken Satay is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Poultry

Ingredients:	Ingredients: 1/2 c. plus 2 T. coconut milk, divided 4 t. fresh lime juice divided 1 T. brown sugar 1 T. fish sauce 2 t. fresh ginger minced 1/2 t. curry powder 2 garlic cloves crushed 1 lb. skinless boneless chicken breast halves, cut into 24 slices 1/3 c. water 2 T. almond butter 1 T. hoisin sauce 3/4 t. Sriracha 24 cucumber slices 4 lime wedges

Directions:	Directions: Combine 1/2 c, coconut milk, 1 T. juice, and next 5 ingredients, through garlic in large ziplock Add chicken and refrig 2-8 hours Bring remaining coconut milk 2 T. 1/3 c. water, almond butter, hoisin, and Sriracha to boil over med high heat and cook for 1 min. Stir in remaining juice. Remove chicken from marinade (discard) and thread 3 chicken pieces onto wooden skewers (soak for 30 min first). Grill over med high for 2 min each side or til done. Serve with sauce, cucumber, lime wedges

Number Of Servings:	Number Of Servings: 4

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Almond Butter Chicken Satay Recipe

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