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Chicken Satay Stir-fry Skillet
I adore One Pan meals! What about you?!
Our peanut butter satay sauce is ABSOLUTELY lick-your-plate kinda good!
Serve with a side of brown rice or quinoa and you’re set
This recipe works great with chicken thighs as well if that’s what you’ve got on hand.
➡️ I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicer.
Here’s how:
Place boneless chicken between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts it thighs because there is no need to overcook your meat to get those middle thick parts cooked through.
Ingredients:
- 2 Tbsps olive oil avocado oil, divided
- 4 small boneless skinless chicken breasts, or 6 small thighs
- sea salt and freshly ground black pepper, to taste
- 2 large carrots, cut into matchsticks
- 1 Tbsp minced fresh ginger
- 3 fresh garlic cloves, minced
- 3 bell peppers, various colors, thinly sliced
- 1 large sweet onion, sliced
- 1/4 cup chopped peanuts
- freshly chopped cilantro, for garnish
- fresh lime wedges as garnish
For the satay sauce:
- 1/3 cup all-natural peanut butter
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- juice of 1 fresh lime
- 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed
Instructions:
Heat one tablespoon of oil in a large skillet over medium heat.
Season chicken with sea salt and pepper on both sides and cook for 4-5 minutes per side, or until no longer pink in the middle.
Transfer chicken to a plate and cover.
Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic.
Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes.
Meanwhile, in a small bowl, whisk together all of your satay sauce ingredients really well. Add broth/water last, and only enough to create a thick, pourable sauce.
Return your cooked chicken to the skillet and drizzle with satay sauce.
Simmer for a couple of minutes more, until everything is heated through and well-coated.
Sprinkle with roasted peanuts and freshly chopped cilantro.
Serve with brown rice and lime wedges.
Enjoy!
❤Rachel
Ingredients
- Ingredients:
- 2 Tbsps olive oil avocado oil, divided
- 4 small boneless skinless chicken breasts, or 6 small thighs
- sea salt and freshly ground black pepper, to taste
- 2 large carrots, cut into matchsticks
- 1 Tbsp minced fresh ginger
- 3 fresh garlic cloves, minced
- 3 bell peppers, various colors, thinly sliced
- 1 large sweet onion, sliced
- 1/4 cup chopped peanuts
- freshly chopped cilantro, for garnish
- ftesh lime wedges as garnish
For the satay sauce:
- 1/3 cup all-natural peanut butter
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- juice of 1 fresh lime
- 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed
Instructions
- Heat one tablespoon of oil in a large skillet over medium heat.
- Season chicken with sea salt and pepper on both sides and and cook for 4-5 minutes per side, or until no longer pink in the middle.
- Transfer chicken to a plate and cover.
- Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic.
- Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes.
- Meanwhile, in a small bowl, whisk together all of your satay sauce ingredients really well. Add broth/water last, and only enough to create a thick, pourable sauce.
- Return your cooked chicken to the skillet and drizzle with satay sauce.
- Simmer for a couple of minutes more, until everything is heated through and well-coated.
- Sprinkle with roasted peanuts and freshly chopped cilantro.
- Serve with brown rice and lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- Ingredients:
- 2 Tbsps olive oil avocado oil, divided
- 4 small boneless skinless chicken breasts, or 6 small thighs
- sea salt and freshly ground black pepper, to taste
- 2 large carrots, cut into matchsticks
- 1 Tbsp minced fresh ginger
- 3 fresh garlic cloves, minced
- 3 bell peppers, various colors, thinly sliced
- 1 large sweet onion, sliced
- 1/4 cup chopped peanuts
- freshly chopped cilantro, for garnish
- ftesh lime wedges as garnish
For the satay sauce:
- 1/3 cup all-natural peanut butter
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- juice of 1 fresh lime
- 3-4 Tbsps chicken bone broth or water, to thin your sauce as needed
Instructions
- Heat one tablespoon of oil in a large skillet over medium heat.
- Season chicken with sea salt and pepper on both sides and and cook for 4-5 minutes per side, or until no longer pink in the middle.
- Transfer chicken to a plate and cover.
- Add remaining oil into your heated skillet and sauté carrots for 2-3 minutes, then add in fresh ginger and garlic.
- Stir in the bell peppers and onions, and cook until crisp-tender, about 2-3 minutes.
- Meanwhile, in a small bowl, whisk together all of your satay sauce ingredients really well. Add broth/water last, and only enough to create a thick, pourable sauce.
- Return your cooked chicken to the skillet and drizzle with satay sauce.
- Simmer for a couple of minutes more, until everything is heated through and well-coated.
- Sprinkle with roasted peanuts and freshly chopped cilantro.
- Serve with brown rice and lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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