30 Minute Chicken Satay Skillet
 
Prep time
Cook time
Total time
 
You'll fall in love with this creamy 30 minute chicken satay skillet! It's loaded with flavors like coconut, curry and peanut butter!
Author:
Yield: 4-6 servings
Ingredients
  • For the marinade:
  • ¼ c. coconut milk
  • 2 tbsp. lime juice
  • ½ stalk lemongrass
  • 4 cloves garlic
  • 1 tbsp. dark brown sugar*
  • 1 tbsp. creamy peanut butter
  • 1 tbsp. low-sodium soy sauce
  • ½ tbsp. red curry paste
  • 1 tsp. tumeric
  • ¼ tsp. red chili flakes
  • ½ tsp. kosher sea salt
  • 1 tbsp. canola/vegetable oil or peanut oil
  • 2 chicken breasts, fillet
  • For the sauce:
  • 2 tsp. canola/vegetable oil or peanut oil
  • 1½ c. coconut milk
  • ⅓ c. creamy peanut butter
  • ¼ c. water
  • 1½ tbsp. fish sauce
  • 1½ tbsp. low-sodium soy sauce
  • 1 tbsp. dark brown sugar
  • 1 tbsp. Thai red curry paste
  • 10 oz. dry rice noodles, softened (see package's instructions)
  • Optional garnishes:
  • Chopped peanuts
  • Chopped cilantro
  • Chili flakes
  • Lime wedges
Directions
  1. For the marinade, combine all of the ingredients in a food processor or blender and mix until smooth and creamy. Pour into a large ziploc bag, and place the chicken inside. Seal and lay flat in the refrigerator overnight (or a minimum of 30 minutes).
  2. In a large skillet set over medium-high heat, add the oil. Sear the chicken on both sides until it reaches an internal temperature of 145 degrees, remove from the heat and set aside.
  3. Reduce heat to medium-low, add the remaining 2 teaspoons of oil to the skillet. Sauté the shallot, then add the remaining ingredients for the sauce. Bring to a boil, reduce heat and allow to simmer until thickened, about 5 minutes. Add the noodles and stir to combine. Place the chicken over top and cover. Allow to cook until the noodles have softened and the chicken reaches an internal temperature of 165 degrees.
  4. Remove from the heat and garnish with chopped peanuts, chopped cilantro, chili flakes and lime wedges, if desired.
Notes
*I like to use dark brown sugar in this recipe, however, you can use regular brown sugar or honey.
-Don't want to use noodles? Try serving it with rice!
-We ate this with a side of steamed veggies, however you could easily add them to the sauce at the very end.

Recipe source: inspired by Cafe Delites
Recipe by Life Made Simple at https://lifemadesimplebakes.com/2016/08/30-minute-chicken-satay-skillet/