Almond Chicken Satay Recipe

Name: Almond Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.
3
Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper, and then add to the skillet.
4
Cook, turning occasionally with tongs, until browned on all sides, about 6 minutes.
5
Stir in the ginger and garlic and cook until very fragrant, 1 to 2 minutes.
6
Stir in the coconut milk, almond butter, 1/4 cup water and 1/2 teaspoon salt, and bring to a simmer.
7
Stir in the snap peas and cook until the peas are bright green, about 3 minutes.
8
Stir in the lime juice and season with salt and pepper.
9
Serve the chicken over the rice noodles, sprinkled with chile and cilantro.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Almond Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions