Chicken Satay Gets a Little Nuttier with Almond Butter
For this week's Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient almond butter. Traditionally a satay is made with peanut butter, but the chefs wanted to prove that almond butter makes a great substitution, with a slightly nuttier, richer flavor. In this Almond Chicken Satay recipe, the almond butter gets combined with coconut milk to create a tasty sauce for seared chicken breast, snap peas and rice noodles. Try this unique take on the classic Thai dish for dinner tonight.
First, prepare the noodles, by plunging them in very hot water for about 15 minutes. There's no cooking required.
Next, heat some oil in a large skillet. Season the chicken pieces with salt and pepper and add to the skillet. Cook until browned on all sides, about 6 minutes. Stir in the ginger and garlic, and cook until fragrant, about 1 minute. Stir in the coconut milk, almond butter and water, and season with salt. Bring to a simmer and add the snap peas, cooking until tender but still bright green, about 3 minutes. Stir in the lime juice and check the seasoning. Serve over the rice noodles and garnish with cilantro leaves and sliced red chile.
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients from an episode, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!