Name: Almond Chicken Satay
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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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Almond Chicken Satay

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