Almond Chicken Satay

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
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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Plunge the noodles in hot very hot tap water and let soften for 15 minutes, then drain.
  2. 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.
  3. Serve the chicken over the rice noodles, sprinkled with chile and cilantro.
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