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
Recipe courtesy of Food Network Kitchen
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Almond Chicken Satay
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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