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Chicken Satay Stir-fry Skillet

Servings: 4

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!